Spicy Sticky Lamb Chops

Ingredients

• 1 teaspoon apple cider vinegar 
• 4 servings pepper black freshly ground
• 4 teaspoons canola oil 
• 1.5 teaspoons coriander seeds 
• 1.5 teaspoons fennel seeds 
• 4 teaspoons garlic minced
• 4 teaspoons ginger finely grated
• 0.5 teaspoon hot sauce (or as much hot sauce as you like. I like it mild, so you may want more) (recommended: Sriracha)
• 2 teaspoons kosher salt 
• 8  lamb loin chops 
• 2 teaspoons brown sugar light
• 0.3 cup yogurt plain
• 0.3 cup tomato paste 

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 475 degrees F.
2. Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
3. Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
4. Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
5. Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes.
6. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.