Rosemary Crusted Lamb Chops

Adobo Crusted Lamb 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

Ingredients:

• • 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 fresh thyme and rosemary leaves

  • 8 American Lamb loin chops, 1-inch thick

  • 1/4 cup olive oil

Directions:

• 1. 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. 

  2. Stir in salt, garlic, oregano and lime zest. 

  3. Add the thyme and rosemary to the spice mixture. 

  4. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour. 

  5. Heat ovenproof large skillet over medium-high heat; add 2 tablespoons of oil, heating until it shimmers. 

  6. Place lamb chops in hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes. 

  7. Place the pans into the 400ºF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking