Spiced Lamb Chops, Chickpea Panisse & Eggplant Currant Ratatouille

Executive Chef Ryan Poli,
Butter, Chicago

Yield: 4 servings.

1 Tbsp. cumin seed
1 Tbsp. coriander
1 Tbsp. black pepper
1 Tbsp. paprika
1 tsp. cayenne pepper
(all ground and mixed)
8 lamb chops
as needed, olive oil
to taste, salt and pepper

Add spices to small sautè pan over medium heat and toast them, about 3 minutes or until spices have a stronger aroma and flavor.

Place toasted spices into a mixing bowl and reserve until ne

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