Toasted Spice Rub

Earlier this week, I shared details from my "My Child Would Never Eat That!" dinner party.  There were so many favorite parts of the evening but one in particular was the fabulous Lamb Loin with Roasted Red Pepper Sauce.  Wow! It tasted amazing.  Chef Colleen's secret weapon?  Toasted Spice Rub (and probably a good cut of meat and lots of culinary skill)! 

Lamb Loin with Roasted Red Pepper Sauce and paired with a Chilean Merlot

Chef Colleen sears the lamb ...

... while friends sample the Toasted Spice Rub

Toasted Spice Rub
Adapted from At Home with Michael Chiarello

1 Tablespoon Black Peppercorns
1 ¼ Tablespoons Coriander Seeds
1/4 cup Fennel Seeds
1 ½ Teaspoons Red Pepper Flakes
1/8 Cup hot chili powder (up to ¼ cup if sweeter than hotter)*
2 Tablespoons Kosher Salt
2 Tablespoons Ground Cinnamon

In a dry heavy skillet, toast peppercorns, coriander and fennel seeds. Watch closely, shaking pan gently to toast everything evenly. Once you begin to see the fennel seeds browning, and begin to smell the spices, remove from heat and pour onto a rimmed sheet pan to cool completely.

Place the cooled spices into a blender and add pepper flakes, chili powder, salt and cinnamon. Pulse until the mixture is finely and evenly ground. If using a spice mill or coffee grinder, mix all ingredients together in a bowl and process in two to three batches. Store in airtight container. Makes approximately one cup.

*be sure to get pure ground chilies, not the kind used in Texas Chili, with cumin ad other spices. California Chili powder is sweeter, but I like some with heat.

Thanks for sharing your recipe with us, Chef Colleen!