4 servings – Recipe from Chef Allen Susser, Chef Allen’s (Aventura, Florida)

Prep Time: 20 minutes / Marinade 1 hour / Cook Time: 25 minutes


1 tablespoon fennel seed

1 tablespoon cumin seed

2 teaspoons coriander seed

2 teaspoons cracked pepper

1-1/2 teaspoons kosher salt

2 teaspoons minced garlic cloves

2 teaspoons fresh oregano leaves

2 teaspoons lime zest

1/2 teaspoon each fresh thyme and rosemary leaves

8 Anderson Ranch Grass-Fed Lamb loin chops, 1-inch thick

1/4 cup olive oil


In a dry skillet, toast fennel, cumin, coriander and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender.  Stir in salt, garlic, oregano and lime zest.  Add the thyme and rosemary to the spice mixture.  Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour.  Heat ovenproof large skillet over medium-high heat; add 2 tablespoons of oil, heating until it shimmers.  Place lamb chops in hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes.  Place the pans into the 400ºF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking.


Nutrition per serving:  223 calories, 29 g protein, 4 g carbohydrate, 10 g total fat

(41% calories from fat),87 mg cholesterol, 1 g fiber, 790 mg sodium, 7 mg niacin,

0.19 mg vitamin B6,2.32 mcg vitamin B12, 4 mg iron, 4 mg zinc.