For the lamb:
Put the salt, coriander seeds, sugar
, and red pepper flakes
into a mortar and pestle
. Place the lamb chops on a wire rack set over a baking sheet. Liberally season the chops on both sides with the spice blend. Allow to sit in the refrigerator, covered, for at least 8 to 24 hours before grilling, if possible. This will act as a quick cure
, adding more flavor to the lamb when it's cooked.
Preheat a grill
to medium-high heat.
Put about 1/2 to 1 cup blended oil into a small bowl. Use the small bunch of mint
as a brush and brush the oil onto one side of each lamb chop. Place the oiled-side of the lamb face down on the hot grill. Brush the second side or top of the lamb chop
with oil and allow to cook until an instant-read thermometer inserted into the thickest part of the meat reaches 125 to 130 degrees F for medium-rare to medium, about 3 to 5 minutes per side, turning once. Allow the chops to rest briefly before serving.
For the Fava Bean and Feta Salad:
Fill a large bowl with ice and water. Place a large pot of water over high heat and bring to a boil. Add salt to taste. Add the fava beans to the water and blanch
for about 40 to 50 seconds, or to al dente
. Immediately plunge the beans into the ice bath to cool. Once cooled, remove the second shell and set the shelled beans aside.
To a bowl add, the shallot, garlic, and season with salt to help bring out the moisture. Add the juice of 2 lemons
, sliced Fresno peppers, 1/2 to 3/4 cup extra-virgin olive oil
, and freshly ground black pepper and taste. Add the olives, shelled fava beans
, crumbled feta and torn mint leaves. Toss to combine. Taste for seasoning.
For each serving, place 2 lamb chops onto a plate. Top with the feta salad, a drizzle
of extra-virgin olive oil and zest of 1/4 lemon.