- 1 cup fruity olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped cilantro
- 3 cloves garlic, finely chopped
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (or to taste)
- Salt and black pepper to taste
- 2 racks of lamb (16 rib chops, cut into double chops)
Place all the sauce/marinade ingredients in a bowl and whisk together. Taste to adjust seasonings. Remove 1/4 cup of the sauce to use as a marinade and refrigerate the rest until ready to serve. Marinade lasts up to one week refrigerated and can be used on fish or chicken.
Wash the lamb chops and pat dry. Rub 1/4 cup of the sauce over the lamb, cover and refrigerate for up to 24 hours. Remove the lamb and sauce from the refrigerator 1 hour prior to cooking.
Preheat the oven to 400°F. In a large saute pan, over medium to high heat, brown lamb chops, a few at a time, being careful not to overcrowd pan, about 3 minutes on each side. Place lamb in a cooking dish large enough to hold both of the racks so they are not crowded. Place in preheated oven and roast for 5 minutes. A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
Serve 4 chops per person. Pass the remaining sauce for topping.