Moroccan Spiced Lamb Chops with Date Pine Nut and Mint Chutney

Ingredients

• For The Lamb Chops:
• 8 to 12 lamb loin chops (either 2 or 3 per person, depending on size of chops)
• 1/2 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon hot pepper flakes
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• freshly ground black pepper to taste (about 1 tsp)
• kosher salt to taste (about 1 tbs)
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons canola oil for frying (or use olive oil)
• For the Chutney:
• 1/4 cup toasted pine nuts
• 1/4 cup pitted and chopped dates (about 5 or 6)
• 1 small garlic clove, minced
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon lemon zest
• 2 green onions, thinly sliced (green parts only)
• 1/3 cup fresh mint, chopped
• 3 tablespoons good quality extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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