GARLIC-FENNEL LAMB CHOPS

 

• 1 clove garlic, minced
• 3/4 teaspoon fennel seeds, crushed
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 4 lamb rib chops, cut about 1 inch thick and trimmed of all fat
• For the rub, in a small bowl, combine garlic, fennel seeds, cumin, coriander, salt, and pepper. Sprinkle rub evenly over all sides of chops; rub in with your fingers. Place lamb chops on a plate; cover with plastic wrap. Chill in the refrigerator for at least 30 minutes or up to 24 hours.

  Place lamb chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. Allow 12 to 14 minutes for medium-rare doneness (145 degrees F) or 15 to 17 minutes for medium doneness (160 degrees F). 
• Yield: 2 servings
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