Spiced Mutton Chops with Mint Chimichurri

1.In a small bowl, combine cumin, coriander, smoked paprika, cayenne, salt, and pepper to create the spice rub.

2.Pat the mutton chops dry with paper towels and rub them thoroughly with the olive oil, followed by the spice mixture, ensuring all sides are evenly coated. Let them sit at room temperature for 20 minutes.

3.While the chops rest, prepare the chimichurri by whisking together the mint, parsley, garlic, shallot, olive oil, red wine vinegar, and chili flakes in a small bowl. Season with salt to taste and set aside to let the flavors meld.

4.Heat a heavy-bottomed cast-iron skillet over medium-high heat until very hot.

5.Place the mutton chops in the skillet and sear for 3 to 4 minutes per side for medium-rare, or until a dark, caramelized crust has formed and the internal temperature reaches 55 degrees Celsius.

6.Remove the chops from the skillet and let them rest on a plate for 5 to 8 minutes to allow the juices to redistribute.

7.Serve the warm mutton chops topped generously with the fresh, zesty mint chimichurri.