This mixed seed crust used on the lamb chops would be terrific with beef steaks as well. If you need to cook the Seeded Lamb Chops in batches, be sure to wipe out the pan in between to remove any burnt seeds.
1 1/2 tablespoons cracked black pepper
3 tablespoons sesame seeds
3 tablespoons cumin seeds
1 tablespoon celery seeds
8 (4-ounce) lamb chops, about 3/4-inch thick
Salt to taste
1/4 cup vegetable oil
Tomato Mint Salsa, see recipe below, for serving
Mix together the cracked pepper and sesame, cumin, and celery seeds in a small shallow bowl. Season the lamb chops all over with salt. Firmly press each chop into the seed mixture to coat all over. Set aside.
In a large, preferably cast-iron, skillet that comfortably holds all 8 chops, heat the oil to very hot but not smoking. Cook the chops in the bubbling oil until the seeds are golden, about 2 minutes per side. (Do not worry about a few seeds slipping off.)
To serve, spoon Tomato Mint Salsa onto 4 serving plates. Top with two lamb chops each and serve.
Tomato Mint Salsa
1 bunch mint, leaves only, finely chopped
6 medium tomatoes, seeded and diced
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
Mix all ingredients in a small bowl and reserve in refrigerator.