Grilled Jordanian Lamb Chops Servied With Basmati Rice and Grill bell peppers, onion

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•   6 loin lamb chops
•   1 tablespoon extra-virgin olive oil
•   1 tablespoon ground cumin, a palm full
•   2 teaspoons ground turmeric, eyeball it
•   1 teaspoon sweet paprika, 1/3 palm full
•   1 teaspoon coriander seeds
4 cloves garlic, finely chopped
1/2 teaspoon hot red pepper flakes
1 lemon, wedged

Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 5 to 7minutes, turning once, for medium rare, 8 to 10 minutes for medium to medium well. Serve with wedges of lemon
Rice Ingredients
•   1 cup uncooked l basmati rice
•   1 3/4 cups water
•   3/4 teaspoon kosher salt
•   1 tablespoon unsalted butter

Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes.