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
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,