Ingredients
4 lamb chops (bone-in is the best way)
1 tbsp olive oil (for marinating)
3 tbsp ground coriander (for a fragrant, citrusy crust)
2-3 tsp ground cumin (adds earthiness and depth)
½ tsp smoked paprika (for a subtle smoky flavor)
½ tsp garlic powder (enhances savoriness)
½ tsp salt (to bring out flavors)
¼ tsp black pepper (for mild heat)
1 tbsp butter or more olive oil (for cooking)

For the Spiced Peaches
2 ripe peaches, sliced (slightly firm peaches work best)
1 tbsp butter
1 tbsp honey or brown sugar (adds sweetness and helps caramelize)
½ tsp ground cinnamon
¼ tsp ground ginger
Pinch of cayenne pepper (optional, for a touch of heat)
1 tbsp balsamic vinegar or lemon juice (adds brightness and balances sweetness)

For Garnish & Serving:
½ cup plain Greek yogurt or labneh (optional)
Fresh mint or cilantro leaves (for a refreshing contrast)
Toasted nuts (like sliced almonds or pistachios, optional, for crunch)
Instructions

1. Prepare the Lamb Chops
   Pat dry the lamb chops with a paper towel to ensure a good sear.
   In a small bowl, mix ground coriander, cumin, smoked paprika, garlic powder, salt, and black pepper.
   Rub the spice mixture evenly over both sides of the lamb chops.
   Drizzle with olive oil, ensuring each chop is well-coated.
   Cover and let them marinate for at least 30 minutes at room temperature (or up to overnight in the fridge for deeper flavor).
2. Cook the Lamb Chops
   Heat a cast-iron skillet or grill pan over medium-high heat.
   Add butter or olive oil to the pan.
   Once hot, place the lamb chops in the pan and sear for 3-4 minutes on each side for medium-rare (adjust cooking time to your preferred doneness).
   For medium: Cook about 4-5 minutes per side.
   For well-done: Cook about 5-6 minutes per side.
   Transfer the lamb to a plate and let it rest for 5 minutes to allow the juices to redistribute.
3. Caramelize the Spiced Peaches
   In the same pan, melt 1 tbsp butter over medium heat.
   Add the sliced peaches and let them cook for 1-2 minutes, until they begin to soften.
   Sprinkle in honey (or brown sugar), cinnamon, ginger, and cayenne pepper.
   Stir gently and cook for another 2-3 minutes, until the peaches are caramelized but still hold their shape.
   Add balsamic vinegar or lemon juice, stir, and cook for another 30 seconds, then remove from heat.

Assemble & Serve
Plate the lamb chops with a generous spoonful of spiced peaches on the side.
If using, add a dollop of Greek yogurt or labneh for a creamy contrast.
Garnish with fresh mint or cilantro leaves for brightness.
For an extra touch, sprinkle toasted nuts on top for crunch