Executive Chef Ryan Poli, Butter, Chicago Yield: 4 servings. 1 Tbsp. cumin seed 1 Tbsp. coriander 1 Tbsp. black pepper 1 Tbsp. paprika 1 tsp. cayenne pepper (all ground and mixed) 8 lamb chops as needed, olive oil to taste, salt and pepper Add spices to small sautè pan over medium heat and toast them, about 3 minutes or until spices have a stronger aroma and flavor. Place toasted spices into a mixing bowl and reserve until needed. Season lamb chops with salt, then dredge chops into spice ...
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