Ingredients
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons fennel seeds
- 1/4 cup plain yogurt
- 1/4 cup tomato paste
- 4 teaspoons finely grated ginger
- 4 teaspoons minced garlic
- 1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it mild, so you may want more) (recommended: Sriracha)
- 2 teaspoons light brown sugar
- 2 teaspoons kosher salt
- Freshly ground black pepped
- 1 teaspoon apple cider vinegar
- 4 teaspoons vegetable or canola oil
Directions
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Preheat the oven to 475 degrees F.
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Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don’t burn. Once they’ve given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
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Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
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Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I’ve done all three and it tastes great every way.
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Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.