CORIANDER-AND-CHILE-RUBBED LAMB CHOPS

To easily tell when the lamb chops are done, use Volk's Cook'd Right Sensor during preparation. Chops may be browned 30 minutes ahead and kept at room temperature. Start to finish: 55 min
Servings: 6

Ingredients

1/2	cup	fresh lemon juice
2	tablespoons	minced garlic
12	boneless	lamb loin chops (each 1 inch thick, tied by butcher) or shoulder chops
1/4	cup	coriander seeds (keep additional 1 tablespoon to side)
1 1/2	teaspoons	dried hot red pepper flakes
6	tablespoons	olive oil

Preparation

1. Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes.
2. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt.
3. Dip both sides of each chop into spice mixture to coat.
4. Preheat oven to 450F.
5. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch).
6. Transfer chops to a large shallow (1-inch-deep) baking pan as browned. When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Check for doneness of each chop using a Cook'd Right Sensor.
   1. Quickly insert dark sensor tip into center of chop. Wait 5-10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Chop is done when tip of sensor is fully orange.
   5. Discard sensor when finished.
7. Remove string before serving.