Lamb Chops with Cumin, Cardamom, and Lime

• 3 garlic cloves, finely chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 2 tablespoons fresh lime juice
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons plus 2 teaspoons olive oil
• 8 (1/2- to 3/4-inch-thick) rib lamb chops (2 lb)

1. Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and 2 teaspoons oil and transfer to a sealable plastic bag just large enough to hold lamb.
2. Add lamb and seal bag, forcing out excess air, then massage lamb until evenly coated.
3. Marinate at room temperature, turning bag occasionally, 15 minutes.
4. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook half of lamb about 3 minutes each side for medium-rare.
5. Transfer cooked lamb to a platter.
6. Wipe out skillet, then heat remaining tablespoon oil and cook remaining lamb in same manner.
7. Transfer to platter and let stand 5 minutes.

garlic, ground cumin, ground cardamom, lime juice, salt, black pepper, olive oil, lamb chops

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-cumin-cardamom-and-lime-107353 (may not work)