Here’s a mouthwatering recipe for spice-crusted lamb chops using south Asian spices. Making a paste of ground spices mixed with olive oil produces the flavorful crust on the chops either grilled or pan-fried on a hot skillet. The flavors and textures of the couscous, pine nuts, and pomegranate arils combine to pair beautifully with the deliciously rich, spicy lamb. If you prefer to cook a lamb roast, rub the roast with the spice paste before sliding it into the oven. Your friends and family with thank you! Enjoy!

Spice Crusted Lamb Chops
Serves 2

Ingredients:

¾ tablespoon cumin seeds
¾ tablespoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon ground sweet paprika
½ teaspoon ground turmeric
pinch of cayenne
1 tablespoon olive oil
6-8 lamb rib chops
Salt & freshly ground black pepper

Preparation:

Cut the lamb into ½ inch thick chops/
Grind the spices and mix with the olive oil to make a paste. Spread the paste over the chops and cover and set aside to marinate in the fridge for a few hours.
Heat a heavy skillet or grill-pan until very hot. Sear the chops for two minutes per side. Remove and tent for a few minutes. (You can also do this on your grill.)
Serve with a salad and starch of your choice. This dish pairs perfectly with Pearl Couscous with Pine Nuts and Pomegranates.
The yogurt dipping sauce is optional. (See below.)

Wine pairing: Pinot noir, Bordeaux blends, and Italian Chiantis all pair well with lamb chops as do Riojas. You can also try Merlot, Syrah, or Rhone Valley red blends. If you prefer white wines, try a fruity Gewürztraminer, Riesling, or Viognier to go with the spicy chops.

Yogurt Sauce

2 large garlic cloves
1 teaspoon minced jalapeño chili
1 tablespoon finely grated fresh ginger
1 cup chopped fresh trimmed cilantro
½ cups chopped fresh trimmed mint (or Lemon Balm)
1 teaspoon lemon zest
1 cup plain or nonfat yogurt

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