Directions:
- In a blender, whirl 3 tablespoons coriander seeds and 2 tablespoons fennel seeds until finely ground. Add 2 tablespoons fine sea salt, 1 tablespoon dried thyme, and 1/2 tablespoon coarse-ground pepper; whirl to combine.
- Rub about 1/2 tablespoon salt mixture into each of 6 lamb loin chops (6 to 8 oz. each). Wrap airtight and chill at least 4 hours or up to 1 day.
- Unwrap lamb chops. Pour 1 tablespoon vegetable oil into a 10- to 12-inch nonstick pan over medium-high heat and swirl pan to coat. Add chops and cook, turning occasionally, until surface is brown and center is pink (cut to test), 8 to 12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 905.27 Kcal (3790 kJ) | ||
| Calories from fat | 695.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.3g | 119% | |
|---|---|---|---|
| Cholesterol | 188.24mg | 63% | |
| Sodium | 14054.43mg | 586% | |
| Potassium | 731.69mg | 16% | |
| Total Carbs | 18.22g | 6% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 12.8g | 51% | |
| Protein | 40.53g | 81% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 12.8mg | 71% | |
| Calcium | 358.6mg | 36% | |
| Amount Per 100 g | |||
| Calories | 292.82 Kcal (1226 kJ) | ||
| Calories from fat | 225.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25g | 119% | |
|---|---|---|---|
| Cholesterol | 60.89mg | 63% | |
| Sodium | 4546.15mg | 586% | |
| Potassium | 236.68mg | 16% | |
| Total Carbs | 5.89g | 6% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 4.14g | 51% | |
| Protein | 13.11g | 81% | |
| Vitamin C | 2.2mg | 12% | |
| Iron | 4.2mg | 71% | |
| Calcium | 116mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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