Cumin And Fennel Crusted Lamb Chops
|Cumin seeds||1 Teaspoon, lightly crushed|
|Fennel seeds||1⁄2 Teaspoon, lightly crushed|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Rib lamb chops||1 Pound (4 In Number, 1/4 Pound Each, Bone In, 1 Inch Thick)|
|Rib lamb chops||1 Pound, trimmed (4 chops, 1/4-pound each, 1 inch thick, bone-in)|
1. Spray the broiler rack with olive oil nonstick spray; preheat the broiler.
2. Combine the cumin seeds, fennel seeds, oregano, salt, and pepper in a cup. Press the spice mixture onto both sides of the lamb; place on the broiler rack. Broil the lamb 5 inches from the heat until an instant-read thermometer inserted in the side of each chop registers 145°F for medium, 3-4 minutes on each side.