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Grilled Lamb Chops with Coriander Spice

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)

Serves 2-3

  • 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.



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