Spice rubbed lamb chops
Instructions:
- 1 teaspoon dried thyme
- 1 / 2 teaspoon ground cumin
- 1 / 2 teaspoon ground coriander
- 1 / 4 teaspoon paprika
- 1 / 2 teaspoon coarse salt
- Freshly ground pepper
- 2 lamb rib chops (about 5 1 / 2 ounces each)
- 2 teaspoons extra-virgin olive oil
- 1 ounce arugula (about 2 cups)
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put the lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
- Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add the chops. Reduce heat to medium. Cook the chops, flipping halfway through, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide the arugula between the plates; drizzle with the remaining teaspoon oil.
- SERVES 2