Spiced Lamb Steaks

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon caraway seeds
• 1 tablespoon crushed red pepper
• 1 tablespoon coarse sea salt
• 2 tablespoons vegetable oil
• 6 lamb steaks cut from the leg ( 1/2 pound each)
• Chickpea "Fries"

1. In a small dry skillet, combine the coriander, cumin and caraway seeds and toast over moderate heat until fragrant, about 3 minutes.
2. Transfer to a bowl and let cool.
3. In a spice mill, grind the toasted spices to a fine powder with the crushed red pepper and salt.
4. Transfer the spices to a bowl and blend in the oil.
5. Light a grill or preheat a grill pan and oil it lightly.
6. Rub the lamb with the spice paste and grill over a hot fire for 3 to 4 minutes per side for medium rare.
7. Transfer to plates and serve with the Chickpea "Fries.
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coriander seeds, cumin seeds, caraway seeds, red pepper, salt, vegetable oil, chickpea

Taken from www.foodandwine.com/recipes/spiced-lamb-steaks (may not work)