Grilled Charmoula Lamb Chops

• 3 (3-inch) cinnamon sticks
• 1/4 cup coriander seeds
• 1/4 cup cumin seeds
• 1 teaspoon whole cloves
• 1/2 cup paprika (not hot)
• 1 1/2 teaspoons cayenne
• 1 cup olive oil
• 1/4 cup finely chopped garlic (1 large head)
• 100 lamb rib chops, frenched to the eye (about 17 pounds frenched)
• 4 cups chopped fresh cilantro (4 large bunches)

1. Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves.
2. Stir together with paprika and cayenne.
3. Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat.
4. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat.
5. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner.
6. Marinate, chilled, at least 2 hours.
7. Prepare grill.
8. Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare.
9. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.)
10. Serve lamb warm or at room temperature.
11. Follow the directions above using the following ingredient amounts:
12. 1 (3-inch) cinnamon sticks
13. 1 tablespoon coriander seeds
14. 1 tablespoon cumin seeds
15. 3 whole cloves
16. 2 tablespoons paprika (not hot)
17. 1/2 teaspoon cayenne
18. 3 tablespoons olive oil
19. 1 tablespoon finely chopped garlic
20. 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb.
21. frenched)
22. 4 cups chopped fresh cilantro (4 large bunches)

cinnamon sticks, coriander seeds, cumin seeds, whole cloves, paprika, cayenne, olive oil, garlic, chops, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/grilled-charmoula-lamb-chops-102248 (may not work)