Ingredients

  • 110 milliliters lemon juice
  • 2 tablespoons garlic minced
  • 12 lamb chops
  • 5 tablespoons coriander seed
  • 1 ½ teaspoons red pepper flakes
  • 85 milliliters olive oil

Directions

1. Divide lemon juice and garlic between 2 sealable plastic bags and put half of chops in each bag, shaking to distribute marinade. Marinate 20 minutes.
2. Grind coriander and red pepper flakes in an electric coffee grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
3. Preheat oven to 450*F/230*C/GM 8. Heat 2 tablespoons oil in skillet until hot, then brown chops, 4 at a time, until browned on all sides. Add more oil to skillet as necessary. Transfer chops to a large shallow baking pan as browned. When all chops are browned, roast in middle of oven 10 minutes for medium-rare.

Notes
Notes:Original serves 6 with a total time of 55 min.
Serving Ideas:Original serves 6.


Categories
Lamb, main course
Keywords
Lamb, main course
MacGourmet downloadCoriander and Chile Rubbed Lamb Chops. To import, drag image to your MacGourmet recipe box.