• 1 tablespoon fennel seed
  • 1 tablespoon cumin seed
  • 2 teaspoons coriander seed
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons cracked pepper
  • 1/2 teaspoon kosher salt
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 2 teaspoons lime zest
  • 8 lamb loin chops, 1-inch thick
  • 4 tablespoons olive oil


  1. In a dry skillet, toast fennel, cumin, coriander, rosemary and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender.
  2. Stir in salt, garlic, oregano, thyme and lime zest.
  3. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and let stand for at least 1 hour.
  4. Preheat oven to 400F.
  5. Heat two oven-proof large skillets over medium-high heat; add 2 tablespoons of olive oil to each pan and bring just to the smoking point.
  6. Place four lamb chops in each hot pan and sear for 5 minutes; turn lamb to sear the second side for an additional 2 minutes.
  7. Place the pans into the oven and continue to cook the chops for 5 to 10 minutes or until lamb is cooked to your liking.

Recipe Yield: Makes 4 servings

Nutritional Information Per Serving:

Calories: 316
Fat: 22 grams
Fiber: 2 grams
Sodium: 307 milligrams
Cholesterol: 80 milligrams
Protein: 25 grams
Carbohydrates: 4 grams