You Will Need:
4 Lamb chops
1 tablespoon whole coriander seeds
1 tablespoon fennel seeds
1 tablespoon fresh thyme leaves
1-1/2 teaspoons black peppercorns
1-1/2 teaspoons smoked salt
1 bay leaf
Bring chops to room temperature (at least 30 minutes out of the refrigerator) before grilling.
In a spice grinder (or blender or food processor), grind coriander, fennel, thyme, peppercorns, salt and bay leaf until fine. Sprinkle spice rub over lamb chops.
Preheat grill to medium-high. Grill chops for approximately 4 to 6 minutes per side. For medium-rare, remove lamb chops from heat when thermometer registers between 130°F and 135°F (or to desired doneness), being careful not to burn spice rub. Rest chops, lightly covered, for at least 10 minutes before serving.
TIP: If Lamb is not pink inside, it is overdone. For best results, use a meat thermometer.
*Recipe adapted from American Lamb Board.