Moroccan-Spiced Lamb Chops With Charmoula

• CHARMOULA
• 1/3 cup extra-virgin olive oil
• 1/3 cup chopped cilantro
• 1 1/2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• LAMB
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1 rack of lamb, frenched* (about 1 1/4 lbs.)
• 1 tablespoon vegetable oil
• 12 to 18 small cilantro leaves

1. Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)
2. In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.
3. Heat oven to 400u0b0. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145u0b0 on an instant-read thermometer), 3 to 5 minutes.
4. Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.
5. *Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.
6. A majority of the time in this recipe is spent while the pork chills overnight.

extravirgin olive oil, cilantro, lemon juice, ground cumin, paprika, kosher salt, pepper, lamb, ground cumin, ground coriander, ground cinnamon, kosher salt, ground cloves, rack of lamb, vegetable oil, cilantro

Taken from www.myrecipes.com/recipe/moroccan-spiced-lamb-chops-charmoula (may not work)