1/2 cup finely chopped fresh cilantro
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp minced onion
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
3/4 tsp smoked paprika
1/2 tsp ground coriander
2 garlic cloves, minced
8 (4-oz each) lamb loin chops, trimmed
Nonstick cooking spray
1/4 tsp salt
1/4 tsp freshly ground black pepper
Combine the cilantro, parsley, onion, lemon juice, olive oil, paprika, coriander, and garlic in a gallon-size ziptop plastic bag. Add the chops, seal and turn to coat chops. Marinate in the refrigerator at least 8 hours or overnight.
Preheat oven to 450 degrees.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
Remove chops from marinade and discard the marinade.
Sprinkle both sides of the chops with salt and pepper.
Add chops to skillet (in 2 batches, if necessary) and saute' for 2 minutes or until browned on one side.
Transfer chops, browned side up, to a broiler pan coated with the cooking spray. Bake at 450 degrees for 6 minutes or until of the desired doneness.
Yield: 4 servings