Ingredients
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
Freshly ground pepper
2 lamb rib chops (about 5 1/2 ounces each)
2 teaspoons extra-virgin olive oil
1 ounce arugula (about 2 cups)
Roasted Cauliflower with Ginger and Mint, for serving
Preparation
Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.
