Broiled Lamb Chops

Lamb chops grilled under the broiler provide a luxurious meal in a hurry. The spice mixture enhances the savory flavor of the meat.

4 1.5 inch-thick loin chops

2 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 sumac

1/2 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.