4 1.5 inch-thick loin chops2 t olive oil
Dry Rub for Lamb
1 T kosher salt
1 t dry rosemary
1 t coriander seeds
1 t porcini powder
1 t dry thyme
1/2 t sumac1/2 t granulated garlic
1/2 t black peppercorns
Process the dry ingredients to a powder in a spice/coffee grinder or mortar and pestle. Blot the chops dry, drizzle oil on both sides, and then sprinkle the rub on both sides. Use a teaspoon per pound. Store the unused rub in a tight container. Marinate the chops an hour at room temperature. Preheat the broiler to the low setting (if available). Place the rack 8 inches below the elements. Position the seasoned chops on a grill pan. Broil 6 minutes on the first side, turn, and grill another 4 minutes. Check the internal temperature for 125 F. Rest the chops for a few minutes under a cover. Serves two to four. Suggested sides: kasha and green beans.
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