1 lemon, halved

8 lamb chops (preferably 1 to 2-inch-thick)

kosher salt and fresh ground black pepper

1 T. fresh ground cumin

1 T. fresh ground coriander

1 T. olive oil

 

Preheat the oven to 375F and put the rack in the middle position. Scrub the lemon with a little soap and hot water. Dry it and cut it in half. Season the chops generously on both sides with salt and pepper and press the seasoning into the flesh. Then do the same thing with the cumin and coriander. Heat the olive oil in a large, oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, add the chops and press them down with the tongs to make sure the whole chop makes contact with the pan. Leave them alone to develop a very brown crust, 2-4 minutes. Turn them over, press again and let them brown for a minute on the second side. Squeeze the lemon juice around the chops, then add both lemon halves face down to the pan. Put the pan in the oven and cook until the chops reach an internal temperature of 140F when an instant-read digital thermometer is inserted in the thickest part, 8-12 minutes. Remove the chops from the pan and let them rest, loosely covered with foil, for 5 minutes. Serve with any accumulated pan juices and a squeeze of the roasted lemon.