On a recent trip to Publican Quality Meats, I selected lamb chops sourced from Catalpa Grove Farm in Dwight, Illinois. The lamb chops were delicious rubbed with a spice blend of coriander, red chili, sugar, and salt and grilled to the perfect medium rare. If you prefer, you can use the coriander spice rub on bone-in pork chops or flat iron steaks.
Grilled Lamb Chops with Coriander Spice
(adapted from Michael Symon’s Live to Cook)
- 7-9 lamb chops
- 1 tablespoon whole coriander seeds
- ½ tablespoon red chili flakes
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Combine the coriander, red chili, salt, and sugar in a mortar and pestle. Coarsely crack the spices and sprinkle on both sides of the lamb chops. Cover and refrigerate for a minimum of 2 hours and a maximum of 24 hours.
Remove the lamb chops from the refrigerator 30 minutes prior to grilling. Grill 3-4 minutes per side until medium rare. Allow the lamb chops to rest for 5-10 minutes before serving.