Friday, April 29, 2011

Mexican Lamb in an Adobo Crust

1 tablespoon cumin seed 1 tablespoon fennel seed
2 teaspoons lime zest
2 teaspoon fresh oregano leaves
2 teaspoons minced garlic
2 teaspoons cracked black pepper
2 teaspoons coriander seed
¼ cup olive oil
8 lamb loin chops, 1 inch thick
½ teaspoon fresh rosemary leaves
½ teaspoon fresh thyme
1 ½ teaspoons salt
1 can refried beans
Tortilla chips, to serve
Fresh cilantro, for garnish

Toast the cumin, coriander, pepper, and fennel seed in a skillet for a few minutes or until aromatic.
Let the mixture cool, and then grind in a blender, spice grinder or with a mortar and pestle.
Stir in the lime zest, oregano, salt, and garlic, and then add the rosemary and thyme.
Rub the spice mixture over both sides of the lamb chops, then cover them and let them marinate in the mixture for 2 hours.
Preheat the oven to 400 degrees F.
Heat an ovenproof skillet over a moderately high heat, then add 2 tablespoons of oil and warm it until it starts to shimmer.
Sear the lamb chops in the oil for 3 minutes, then turn and sear the other side for 3 minutes.
Put the skillet in the oven and cook the lamb for 5 to 8 minutes, or until it is cooked how you like it.
Serve the adobo crusted lamb with the tortilla chips and refried beans. Garnish each plate with cilantro.

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