Grilled Spiced Lamb Chops

In America, we are finally beginning to use and appreciate the world of spices. This rub combines the savory and the sweet to flavor the lamb; it’s equally delicious on chicken or rich fish, like tuna. I’ve specified “frenched” chops, which means that you remove the fat and sinew along the rib bone, which makes for a more attractive presentation (ask your butcher to do it). I like to serve these chops with quickly sautéed greens.