My favorite lamb rub! Makes enough for 6 loin chops basic sized package.
I choose loin chops because they are less gamey tasting. Less fat means less of that strong lamb flavor. So if you want you can trim that off before cooking but I think it adds to the tenderness of the meat.
Dry brine them by covering the chops with sea salt for 2 hours and pat off the water that comes out. Dry meat cooks best you don’t want it steaming.
2 tbsp coriander seeds
2 tbsp black peppercorns
2 teaspoons rapadura or raw sugar
Run through the food processor until chopped then add
1 tablespoon sea salt
Rub the chops completely and let sit up to 24 hours.
I cook mine in real butter in a pan but I imagine the grill would be tasty also.
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