Provided by: Chef Harry Hawk
Place lamb chops in glass baking dish and generously coat one side with salt. Flip chops and coat other side generously with salt, brown sugar, coriander seeds, ground coriander, ground cumin, and dried cilantro. Cover and refrigerate for 2–3 hours. Note: Liquid will seep from chops during this time and salt, sugar, and spices will be drawn into the meat to flavor it.
Take dish out of refrigerator and scrape salt, sugar, and seasonings from the chop. Place on hot grill for 4–5 minutes per side or until desired temperature.