Ingredients

• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Zest of 1 lemon
• Four 4-ounce lamb chops
• 1 bunch fresh mint
• 1/4 cup fresh parsley
• 2 anchovy fillets
• 1 clove garlic
• Red pepper flakes, as needed
• Extra-virgin olive oil, as needed
• Kosher salt, as needed
• Neutral oil, for oiling the grill
• Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
• 1 sweet potato
• 2 tablespoons sour cream
• Fresh mint leaves, for garnish

Instructions

1. Watch how to make this recipe.
2. For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
3. For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
4. Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
5. Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
6. Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.