Lamb Chops With Spiced Salt Rub

• 3 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 2 tablespoons fine sea salt
• 1 tablespoon dried thyme
• 1/2 tablespoon coarse-ground pepper
• 6 lamb loin chops (6 to 8 oz. each)
• 1 tablespoon vegetable oil

1. In a blender, whirl 3 tablespoons coriander seeds and 2 tablespoons fennel seeds until finely ground. Add 2 tablespoons fine sea salt, 1 tablespoon dried thyme, and 1/2 tablespoon coarse-ground pepper; whirl to combine.
2. Rub about 1/2 tablespoon salt mixture into each of 6 lamb loin chops (6 to 8 oz. each). Wrap airtight and chill at least 4 hours or up to 1 day.
3. Unwrap lamb chops. Pour 1 tablespoon vegetable oil into a 10- to 12-inch nonstick pan over medium-high heat and swirl pan to coat. Add chops and cook, turning occasionally, until surface is brown and center is pink (cut to test), 8 to 12 minutes.

coriander seeds, fennel seeds, salt, thyme, coarseground pepper, loin chops, vegetable oil

Taken from www.myrecipes.com/recipe/lamb-chops-with-spiced-salt-rub (may not work)