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LAMB CHOPS WITH TINGLE AND BURN SPICES

What We Eat When We Eat Alone
by Deborah Madison and Patrick McFarlin

To get the tingle-and-burn spices this solo eater was drawn to, we made a sauce of pure ground red chile, garlic, spices, and olive oil. It definitely added those elements.
 

INGREDIENTS

The Lamb
• 2 or 3 lamb chops
• salt and pepper
• ground cumin
• a few pinches of red pepper flakes
• olive oil

The Sauce
• 1 large garlic clove
• salt
• 1 scant tablespoon ground red chile
• 1/4 teaspoon each of ground cumin, coriander, and caraway
• 1 tablespoon olive oil
 

DIRECTIONS

1. Rub the lamb chops with plenty of salt, freshly ground pepper, cumin, and red pepper flakes. Drizzle a little oil over the meat and then squeeze the lemon over all. Cover and refrigerate for at least an hour. Let the chops return to room temperature before cooking.

2. To make the sauce, smash the garlic in a mortar with a few pinches of salt to break it up. Add the chile and spices and work them into the garlic with the oil.

3. Grill your lamb chops on an outdoor gas or charcoal grill, or a ridged pan placed over high heat, for a few minutes on each side or until they're as done as you like them. Let them rest on a plate for several minutes, then spread the sauce over them. Serve with the spicy herb salad.