Adobo Crusted Lamb Loin Chops

Recipe from Chef Allen Susser, Chef Allen’s (Aventura, Florida)
4 servings
Preparation time:  20 minutes
Marinate time:  1 hour
Cooking time:  25 minutes

1        tablespoon fennel seed
1        tablespoon cumin seed
2        teaspoons coriander seed
2        teaspoons cracked pepper
1-1/2  teaspoons kosher salt
2        teaspoons minced garlic cloves
2        teaspoons fresh oregano leaves
2        teaspoons lime zest  
1/2     teaspoon each freshthyme and rosemary leaves
8        American Lamb loin chops, 1-inch thick
1/4     cup olive oil

In a dry skillet, toast fennel, cumin, coriander and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender.  Stir in salt, garlic, oregano and lime zest.  Add the thyme and rosemary to the spice mixture.  Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour.  Heat ovenproof large skillet over medium-high heat; add 2 tablespoons of oil, heating until it shimmers.  Place lamb chops in hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes.  Place the pans into the 400ºF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking. 

 Nutrition per serving:  223 calories, 29 g protein, 4 g carbohydrate, 10 g total fat
(41% calories from fat),87 mg cholesterol, 1 g fiber, 790 mg sodium, 7 mg niacin,
0.19 mg vitamin B6,2.32 mcg vitamin B12, 4 mg iron, 4 mg zinc.

Recipe and image provided by the American Lamb Board