Coriander Spiced Lamb Rib Chops with Fingerling Potatoes and Crème Fraiche

This is a surprisingly easy skillet meal that is fancy enough for any dinner party, whether on a patio or in a dining room. Serve with a simple green salad on the side.

Serves 4


12 oz. fingerling potatoes

1 Tbsp. coriander seeds, coarsely chopped or lightly crushed 2 tsp. red pepper flakes (for a kick)

½ tsp. freshly grated pepper

½ tsp. smoked paprika kosher salt

1 clove garlic, minced

3 small spring onions, bulbs sliced (reserve greens for another use)

2 Tbsp. olive oil

8 lamb rib chops Fresh cilantro, for garnish

Crème fraiche


Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 15 min. Drain and let cool. Halve the potatoes lengthwise and set aside. Meanwhile, salt the lamb ribs and add garlic. Let sit for 40 min.

Make the spice mix: mix coriander, pepper, red pepper flakes and paprika. Coat the lamb with the spice mix.

In a cast iron skillet, heat 1 tbsp. olive oil. Add the chops and cook until medium rare, or about 7 min. on each side. Remove from the skillet and set aside. Add the onion and sauté until the onion softens, about 2 min. Add the remaining 1 Tbsp. olive oil and the reserved potatoes and cook over high heat, mixing occasionally, until browned and crisp. Season with salt. Serve the lamb ribs with the potatoes, crème fraiche and garnished with fresh cilantro.