Moroccan Spiced Lamb Chops With Date, Pine Nut And Mint Chutney

• For The Lamb Chops:
• 8 to 12 lamb loin chops (either 2 or 3 per person, depending on size of chops)
• 1/2 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon hot pepper flakes
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• freshly ground black pepper to taste (about 1 tsp)
• kosher salt to taste (about 1 tbs)
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons canola oil for frying (or use olive oil)
• For the Chutney:
• 1/4 cup toasted pine nuts
• 1/4 cup pitted and chopped dates (about 5 or 6)
• 1 small garlic clove, minced
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon lemon zest
• 2 green onions, thinly sliced (green parts only)
• 1/3 cup fresh mint, chopped
• 3 tablespoons good quality extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. A few hours before cooking, season the lamb chops with kosher salt and black pepper. Rub all over with olive oil. Place in fridge and let sit uncovered (this will make the outside crispier when frying) for 2 to 3 hours. Let the lamb come to room temp for 20 min before cooking. If you don't have time to let it marinate, it's ok. Just season with salt, pepper, Moroccan spices and olive oil right before cooking. If pine nuts are not pre-toasted, heat oven to 375 degrees. Spread pine nuts on a baking sheet and toast for about 6 to 8 min. Don't burn! once the pine nut aroma fills your kitchen, they are ready.
2. Make the chutney: Mix the toasted pine nuts, the chopped dates, minced garlic clove, chopped mint, chopped green onions, olive oil, lemon juice and lemon zest in a small bowl. Season with the salt and pepper. If possible, use a large metal spoon to mix. Mash the chutney with the back of the spoon and use the sharp edge to chop the dates even more. Dates are quite sticky and it will take you a few minutes to mix the chutney to desired consistency. Let stand 15 minutes or cover and place in fridge until ready to use.
3. Let the lamb sit at room temperature while you make the Moroccan spice blend. Combine all the spices, heat a small skillet over medium low heat and place spices in the skillet. Toast for 3 to 4 minutes, until the spices are very fragrant. Remove from heat immediately, place in a spice grinder and grind or use a mortar and pestle to ground manually. Sprinkle the Moroccan spices over both sides of the lamb chops. Using tongs, flip the lamb a few times and really rub the spices in well, even on edges.
4. Heat a large cast iron pan over medium heat and add 1 tbs canola oil. When oil is slightly smoking, add all the chops. Don't let the chops touch, if they're too crowded, cook them in batches.
5. Cook the lamb on one side for about 4 minutes, until nicely browned and crispy. Flip and cook another 3 to 4 minutes for medium rare. Or an internal temperature of 145 F. For well done, cook an additional 2 minutes per side.
6. Remove lamb chops from pan, place on a place and cover. Let them rest for 5 minutes.
7. Serve with couscous and steamed broccoli, or grain and vegetable of choice. Sprinkle everything with some minced parsley (optional, but recommended)
8. NOTE: If using already ground spices, you can still toast them to bring out the flavor more, or skip the toasting and just coat the lamb.

lamb loin chops, whole coriander seeds, cumin seeds, ground ginger, ground cayenne pepper, hot pepper, ground mace, ground cloves, ground allspice, freshly ground black pepper, kosher salt, extra virgin olive oil, canola oil, nuts, dates, garlic, lemon juice, lemon zest, green onions, fresh mint, extra virgin olive oil, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/68632-moroccan-spiced-lamb-chops-with-date-pine-nut-and-mint-chutney (may not work)