Red Chile Lamb Chops

1 1/2 cups Hatch Chile Colorado
2 Tbsp. whole cumin seeds
2 Tbsp. whole coriander seeds
1/4 cup hot paprika
2 tsp. dried oregano
2 cloves garlic, minced
1/2 cup olive oil
3 Tbsp. red wine vinegar
16 (1 inch thick) lamb shoulder chops

Toast cumin and coriander seeds over medium heat, shaking pan, until aromatic and just brown, about 4 minutes
Grind finely in a spice grinder
Combine red chile sauce, cumin, coriander, paprika, oregano, garlic, oil and vinegar
Salt lamb chops and place in a nonreactive bowl. Add spice mixture, coat lamb chops and cover with plastic
Refrigerate overnight
Preheat grill to medium-high heat. Grill chops, turning frequently for 15-17 minutes, until chops are cooked through

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