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Lamb chops taste incredible with a balanced spice rub, some oil and the flavor that comes from a smoky, hot grill. Inspired by Italy’s Calabrian chili and the obsession with coffee, the balance of bitter, spicy and savory notes in this rub work wonderfully with the lamb.
4 lamb shoulder or rainbow chops or 8 lamb chops
4 teaspoons freshly ground dried Calabrian chilis
1 teaspoon Haddar Kosher Salt
1/2 teaspoon freshly ground coffee
1/2 teaspoon sugar
1/2 teaspoon granulated garlic
2 tablespoons vegetable oil
Pat lamb chops dry with a paper towel to remove excess moisture.
Mix ground chilis, salt, coffee, sugar and garlic. Brush oil over chops, then sprinkle spice rub evenly over both sides.
Heat oil in a cast iron skillet (or your outdoor grill) over high heat. Grill for about four minutes per side (cooking time will vary depending on size of chops; use a meat thermometer for best results). Serve immediately.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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