Position a rack 4 inches from the broiler element and heat the broiler to high.
In a small bowl, combine the fennel seeds, coriander, rosemary, salt, garlic powder, and pepper; mix well. Brush the lamb chops with the olive oil to coat. Press an equal amount of the spice mix on both sides of the chops and let them sit for 10 minutes.
Coat a broiler pan with oil or nonstick cooking spray. Set the lamb chops on the pan and broil until the first side is well browned, about 5 minutes. Flip the chops and continue to cook until the second side is well browned and the center is cooked to your liking (cut into a chop near the bone to check), about another 5 minutes for medium rare.
Serves with vegetable couscous and sautéed cherry tomatoes.
nutrition information (per serving):
based on four servings, Calories
41, Fat Calories
370, Saturated Fat
45, Monounsaturated Fat
2, Polyunsaturated Fat
Photo: Scott Phillips