From “What We Eat When We Eat Alone,” by Deborah Madison and Patrick McFarlin. Serves 1.
Ingredients
THE LAMB
2 or 3 lamb chops
Salt and pepper
Ground cumin
A few pinches of red pepper flakes
Olive oil
Juice of 1/2lemon
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
Rub the lamb chops with plenty of salt, freshly ground pepper, cumin and red pepper flakes. Drizzle a little olive 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.
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.
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 a salad.
