Merguez-Spiced Colorado Lamb

• 1 teaspoon sweet smoked Spanish paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne
• Six 5-ounce lamb loin chops
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 4 garlic cloves, minced
• 2 tablespoons sherry
• Pepper
• Parsley, for garnish

1. In a small bowl, combine all of the spices.
2. Set aside 2 teaspoons of the spice mixture for the pan sauce.
3. Rub the lamb chops with the remaining spice mixture.
4. Let stand at room temperature for 15 minutes.
5. In a large cast-iron skillet, heat 2 tablespoons of the oil.
6. Season the lamb with salt and cook over moderate heat until golden and an instant-read thermometer inserted in the center registers 125, 3 to 4 minutes per side.
7. Transfer to plates; let rest for 5 minutes.
8. Meanwhile, pour off all but 1 tablespoon of oil from the skillet.
9. Add the garlic and cook over low heat, stirring, for 1 minute.
10. Add the reserved 2 teaspoons of the spice mixture and cook, stirring, 1 minute.
11. Add the sherry and whisk in the remaining 2 tablespoons of oil.
12. Season the sauce with salt and pepper and spoon over the lamb.
13. Garnish with parsley.

sweet smoked spanish paprika, ground cumin, ground fennel, ground coriander, cinnamon, ground allspice, cayenne, loin chops, extravirgin olive oil, kosher salt, garlic, sherry, pepper, parsley

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