Spiced Lamb Chops

• 1 1/2 tablespoons ground toasted cumin seeds
• 1 1/2 tablespoons ground toasted coriander seeds
• 8 lamb loin chops (each 1 to 1 1/4 in. thick and about 4 oz.), fat trimmed
• Salt and fresh-ground black pepper
• 1 tablespoon olive oil

1. In a small bowl, mix cumin and coriander.
2. Rinse lamb and pat dry. Sprinkle chops generously on both sides with salt and pepper, then coat both sides with spice mixture, patting so it adheres.
3. Pour olive oil into a 12-inch ovenproof frying pan over medium-high heat. When hot, set lamb chops slightly apart in pan; cook, turning once, until well browned on both sides, 3 to 4 minutes total (take care not to scorch spices).
4. Transfer pan to a 325u0b0 regular or convection oven and bake until an instant-read thermometer inserted horizontally into center of lamb reaches 125u0b0 for rare, 7 to 8 minutes, or 135u0b0 for medium-rare, 9 to 10 minutes.

ground toasted cumin seeds, ground toasted coriander seeds, loin chops, salt, olive oil

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