Serves 6 | Prep time: 20 minutes | Total time: Overnight (includes marinating time)

Phase 3

Ingredients

• A 1 1/2-inch piece of cinnamon stick
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 2 whole cloves
• 1 tablespoon paprika (not hot)
• 1/4 teaspoon cayenne
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 6 lamb chops, frenched to the eye (about 1 1/2 pounds)
• 3 tablespoons chopped fresh cilantro

 Directions

1. Toast the cinnamon stick, coriander, cumin, and cloves in a dry skillet over low heat, stirring constantly, until golden and fragrant, about 4 minutes.
2. Finely grind the toasted spices in an electric coffee/spice grinder.
3. Stir together with the paprika and cayenne.
4. Stir together the oil and garlic in a large bowl and add the lamb chops, tossing to coat.
5. Season with salt and toss with 1 tablespoon of the spice mixture and the cilantro. Transfer everything to a gallon ziplock bag.
6. Squeeze out the air (so that the meat contacts the marinade as much as possible) and marinate, chilled, at least 2 hours, preferably overnight.
7. Preheat the grill to medium-high heat.
8. Season the lamb with salt and grill on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil the lamb under a preheated broiler 2 to 3 inches from the heat.)
9. Serve the lamb warm or at room temperature.