Fancy Date Night Lamb Dinner

2 6-oz boneless lamb shoulder steaks

1 tsp black peppercorns

3/4 tsp coriander seeds

1/2 tsp cumin seeds

1/4 tsp black mustard seeds

1/8 tsp rosemary

1/2 small dried red chile

3/4 tsp sea salt

1 Tbsp high heat coconut oil

12 ozs (4 c) Brussels sprouts, trimmed and halved

Preheat cast iron skillet on high heat (7 on induction cooktop) for at least 10 minutes. Combine large whole spices in spice grinder. Pulse to chop coarsely. Add small spices. Pulse to chop and blend. Add salt. Press onto each side of lamb steaks. Add coconut oil. When it shimmers, place steaks gently into oil. Cook 3 minutes per side for medium-rare. Remove to plates; let stand while you prepare Brussels sprouts. Add in single layer in same skillet. Cook on high without stirring for 4-5 minutes, then stir, add 2 Tbsp water and cover. Cook 2-3 minutes or until al dente. Split between plates with lamb. Serve with risotto. Serves 2 very happy, temporarily child-free adults.