Lamb chops with Ras el Hanout

I recently bought a lot of lamb from a fantastic producer, Gerry Oliver from Spiritsands Shepherds.  I will be featuring some lamb dishes this upcoming Manitoba Fibrefestival, Friday evening and Saturday at the Red River Exhibition Grounds.  Manitoba lamb is some of the best in the world.

Here, I have prepared an elegant meal that is very easy to prepare, of Ras el Hanout rubbed lamb loin chops, wild rice pilaf, and chipotle butter corn on the cob.

Ras el Hanout rubbed Lamb loin chops with orange and pomegranate.

4 lamb chops (2 per person)
Enough Ras el Hanout to rub all over the meat.
olive oil
salt, to taste
2-3 tbs butter
Zest of one orange
Juice of one orange
1 tbs Dijon mustard
~1/4 cup of Pomegranate liquor (can substitute with an orange liquor or brandy)

Brown chops that have had Ras el Hanout rubbed onto them and let chill for a few hours in olive oil and a bit of butter, for 2 minutes per side.  Remove from pan and let rest.  Add juice, zest, liquor, mustard, and butter to the pan and incorporate well.  Add the browned chops back to the pan and let cook for 1-2 minutes.  Season and serve with Wild Rice Pilaf and corn.