Coriander-and-Chile-Rubbed Lamb Chops

• 1/2 cup fresh lemon juice
• 2 tablespoons minced garlic
• 12 boneless lamb loin chops (each 1 inch thick, tied by butcher) or shoulder chops
• 1/4 cup plus 1 tablespoon coriander seeds
• 1 1/2 teaspoons dried hot red pepper flakes
• About 6 tablespoons olive oil

1. Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade.
2. Marinate 20 minutes.
3. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate.
4. Pat chops dry and season well with salt.
5. Dip both sides of each chop into spice mixture to coat.
6. Preheat oven to 450F.
7. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch).
8. Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
9. When all chops are browned, roast in middle of oven 10 minutes for medium-rare.
10. Remove string before serving.

lemon juice, garlic, lamb loin chops, coriander seeds, olive oil

Taken from www.epicurious.com/recipes/food/views/coriander-and-chile-rubbed-lamb-chops-103183 (may not work)