1 teaspoon dried thyme
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄4 teaspoon paprika
1⁄2 teaspoon coarse salt
freshly ground pepper
2 lamb chops, rib chops about 5 1/2 oz. each
2 teaspoons extra virgin olive oil
1 ounce arugula, about 2 cups
DirectionsStir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
Add chops and reduce heat to medium.
Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
Transfer each chop to a serving plate.
Divide arugula between plates and drizzle with the remaining teaspoons of oil.