Place the rosemary, thyme, cumin seeds, fennel seeds, chile flakes, salt and pepper in a spice grinder or mortar and pestle and grind until course.
Pat a very light sprinkling of the spice mixture onto both side of the lamb chops, patting it into the meat so that iy adheres. Cover and refrigerate for several hours or overnight.
Place chops on broiler pan, preheat the broiler. Place the broiler about 8 inches from the heat and cook for about 4 - 5 minutes on each side for medium to medium rare.
Remove from heat and let cool for a minute
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (347g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 733 (76%)|
|Amt Per Serving||% DV|
|Total Fat 81.5g||109 %|
|Saturated Fat 40.7g||203 %|
|Monounsaturated Fat 29.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 733.2mg||226 %|
|Sodium 205.7mg||7 %|
|Potassium 1031mg||27 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 0.7g|
|Protein 51.9g||74 %|
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Calories per serving: 960
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