Ingredients 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 cup sherry vinegar 1 cup extra-virgin olive oil 10 cloves ...

Add the lamb and turn to coat. Cover with plastic wrap; refrigerate at least 2 hours or up to 12 hours, turning a few times. Let stand at room temperature for 1 hour before grilling.

Add the lamb chops and turn to coat. Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.