• Fast

Ingredients

1. 1 1/2 tablespoons ground coriander
2. 1 1/4 teaspoons ground ginger
3. 1 teaspoon ground turmeric
4. 1 teaspoon freshly ground black pepper
5. 1/2 teaspoon ground cumin
6. 1/2 teaspoon ground cinnamon
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon cayenne pepper
9. Eight 12-ounce lamb loin chops, about 1 1/2 inches thick
10. Salt
11. Vegetable oil, for brushing
12. 2 pints cherry tomatoes, halved
13. 1 tablespoon unsalted butter

Directions

1. Light a grill or preheat a grill pan. In a small bowl, combine all of the spices. Season the lamb chops with salt, rubbing it into the meat. Rub each chop all over with a scant teaspoon of the spice dust. Let the chops stand for 10 minutes. 
2. Brush the chops all over with vegetable oil and grill over a medium-hot fire or in the grill pan over moderate heat, until crusty and medium rare, about 6 minutes per side. Transfer the chops to a platter and let rest for about 5 minutes. 
3. Meanwhile, in a large bowl, toss the cherry tomatoes with the remaining spice dust. In a large skillet, melt the butter. Add the cherry tomatoes, sprinkle with salt and cook over moderately high heat, tossing, until just hot, about 1 minute. Serve at once with the chops.

Notes

Variations: Use the spice dust on grilled or broiled chicken or pork, or tossed with sautéed vegetables.