Ancho espresso lamb chops

Prep: 5 minutes Stand: 30 minutes Cook: 8 minutes Makes: 3 servings 6 loin lamb chops, each about 1 to 1 ¼ inches thick, total 1 ¾ pounds 3 tablespoons ancho espresso rub, see recipe Creamy cucumbers and chives

1 Pat lamb chops dry and place on a broiler pan or a shallow baking sheet with sides. Press some of the rub into all sides of the chops. Let stand, 30 minutes. Or refrigerate up to 1 day. 2 Position the rack 6 inches from the heat source; heat the broiler. Broil the lamb chops, 4 minutes. Flip the chops; continue broiling until meat feels nearly firm when pressed (medium-rare), 2 to 4 minutes more. Serve. Transfer chops to a serving platter. Serve with a side of the cucumbers.

Ancho espresso rub: If ancho chile powder is unavailable, you can substitute chili powder, but omit the cumin. In a bowl, mix together ¼ cup pure ancho chile powder; 2 tablespoons sesame seeds; 1 tablespoon each espresso powder and dried minced onion; 2 teaspoons each salt and sugar; ¼ teaspoon each ground ginger and garlic powder; and 1⁄8 teaspoon ground cumin. Store in a jar with a tight-fitting lid. Makes: about ½ cup Nutrition information per serving: 444 calories, 29 g fat, 12 g saturated fat, 147 mg cholesterol, 4 g carbohydrates, 1 g sugar, 40 g protein, 887 mg sodium, 1 g fiber