Tea-Crusted Lamb Chops

• For the spice rub
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground cumin
• 2 Lapsang Souchong or Oolong teabags (3 tablespoons loose tea)
• 1/4 teaspoon ground smoked sea salt (or plain sea salt)
• 1/4 teaspoon smoked Spanish paprika
• 1/2 teaspoon dried thyme
• freshly ground pepper, to taste
• Pinch sea salt
• 2 medium cloves fresh garlic, mashed with the flat side of a knife then coarsely chopped
• 3 lamb shoulder chops, 1-inch thick, with round bone
• For the lamb chops

1. Lightly toast cumin using a non-coated skillet (actually I use a long-handled 1-1/2 cup stainless measure). This should take only a few seconds. When fragrant, empty into bowl of a small food-processor or spice grinder.
2. Add next 7 ingredients and start motor, shaking occasionally to assure that the blade grinds the seeds and tea leaves. You don't want a powder; there should still be some texture.
3. Add garlic and process to a dampish dry paste; empty into a prep bowl.
4. Pat chops dry with a paper towel and coat with the spice mixture, pressing in to be sure it adheres. Marinate at least one hour, refrigerated, but remove about 1/2 hour before cooking.
5. Heat a cast-iron skillet over medium-high flame. Add a small amount of oil and film it over the skillet with a folded paper towel. When skillet is hot but not smoking, add chops, making sure not to crowd the pan. Weight with a steak-weight to avoid buckling. Cook 3-4 minutes per side, adjusting heat as necessary to avoid scorching. When chop is ready to flip, it should release easily from the pan.
6. Serve hot.

rub, cumin seeds, ground cumin, lapsang, ground smoked sea salt, paprika, thyme, freshly ground pepper, salt, garlic, lamb shoulder chops, lamb chops

Taken from food52.com/recipes/20816-tea-crusted-lamb-chops (may not work)