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Broiled Spice-Rubbed Lamb Chops

Featured in our 2018 Easter Guide
Scott Phillips

Servings: four to six.



  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 12 lamb rib chops, preferably Australian (about 1-3/4 lb.)
  • 1 Tbs. ground cumin
  • 2 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cayenne
  • 2 cloves garlic, minced
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 250
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 50
  • Sodium (mg): 430
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 16


  • In the oven, position a rack 4 inches from the broiler and heat the broiler to high.
  • Combine 1/4 cup of the olive oil and the lime juice in a wide, shallow dish. Put the lamb chops in the oil mixture and marinate, turning once, for 10 min. Meanwhile, in a small bowl, combine the remaining 2 Tbs. oil, cumin, coriander, cinnamon, cloves, cayenne, and garlic; stir well.
  • Remove the chops from the marinade and arrange them on a rack fitted over a foil-lined rimmed baking sheet. Sprinkle 2 tsp. salt evenly all over both sides of the lamb. With a brush or your fingers, dab the spice mixture onto both sides of the chops. Broil, turning halfway through cooking, until the chops are nicely browned on both sides and cooked to your liking, 8 min. total for medium.

Serve with couscous tossed with chopped scallions and diced tomato; add a dollop of plain yogurt, if you like.


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