Dare I say that smoky, juicy, and flavorfully spiced little lamb rib chops are your destiny?

They definitely are if you follow this recipe from the new “Kismet” cookbook (Clarkson Potter), of which I received a review copy.

“Lamb-Spice Lamb Chops” is one of more than 100 mouthwatering recipes in this book by the chef-owners of Los Angeles restaurants, Kismet and Kismet Rotisserie. Sara Kramer and Sarah Hymanson were named among the “Best New Chefs” in 2017 by Food & Wine magazine.

You have to love a cookbook that states from the get-go: “Yes, we’re restaurant chefs. No, this isn’t a restaurant book. Why? Because we want you to actually cook these recipes.”

Indeed, these recipes, which have a California meets the Mediterranean and Middle East sensibility, are quite approachable. Try your hand at “Tomato-Lovers’ Chicken Salad,” “Grilled Corn in Pepperoncini Butter,” “Harissa Party Wings,” “Weeknight Steak with Grapes & Grilled Peppers,” and “Sesame Buckwheat Blondies.”

These lamb rib chops couldn’t be easier to prepare. These chops are cut from the rack section of the lamb, so they’re small, incredibly tender, and just begging to be picked up by the bone with your fingers to enjoy.

Stir together a spice mix of ground coriander, cumin, caraway, fennel seed, salt and pepper, then coat the rib chops with the mixture, and allow to marinate for a couple of hours in the fridge. The recipe calls for 8 to 12 lamb rib chops (about 2 pounds total), but there’s easily enough spice mix to cover at least 16 to 18 rib chops (about 2 3/4 pounds), so buy extra if you can, and you’ll stretch this recipe from four servings to six easily.

Cut a head of cabbage into 12 wedges or as close to that as possible while keeping the core intact. If you find the wedges starting to come apart, just skewer them with metal skewers to help keep them together.

Brush a little oil on the cabbage wedges, and grill until charred and tender, before brushing with olive oil with grated garlic steeped in it. Grill two lemon halves, too. Then, grill the chops.

The cabbage turns sweet and subtly garlicky, with the outer leaves getting papery crisp. The tender chops, which get delightfully crispy on the edges from the grill, are a powerhouse of umami with warmth and earthiness that lingers on the palate like a fabulous Turkish kebab.

Add warm flatbread or pita, and you are good to go with a summery supper that truly is kismet.

Lamb-Spice Lamb Chops

(Serves 4 to 6)

For lamb spice:

2 tablespoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground caraway

1/4 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground fennel seed

1 tablespoon kosher salt

For the lamb:

12 to 18 lamb rib chops (about 2 to 2 3/4 pounds total)

8 tablespoons olive oil

1 garlic clove, grated on a Microplane

1 lemon, halved

1 small head cabbage, cut into 12 wedges, core intact

2 teaspoons kosher salt

Make the lamb spice: In a small bowl, combine the coriander, cumin, caraway, black pepper, fennel, and salt. Mix to combine.

On a plate, rub the lamb chops with 2 tablespoons of the olive oil, evenly coating all sides. Sprinkle the lamb spice evenly over the chops, coating all of the surfaces. Transfer the seasoned chops, uncovered, to the fridge for at least 1 hour (and up to 3 hours).

In a small bowl, combine 4 tablespoons of the olive oil and the grated garlic. Let sit for at least 30 minutes.

Preheat a grill to medium heat. While it’s heating up, grill the lemon halves, about 10 minutes total, until deeply caramelized. Set aside.

Rub the cabbage wedges with the remaining 2 tablespoons olive oil and sprinkle with the salt. Grill for 5 minutes per side. Transfer the cooked cabbage to a serving dish and, using a pastry brush, brush the garlic oil onto the hot cabbage. Try to avoid most of the garlic solids. You want the flavor of garlic without so much intensity.

Turn the grill up to high heat, allowing it to come to temp for 5 to 10 minutes.

Grill the chops, 2 to 4 minutes per side, to medium-rare/medium.

Transfer the chops from the grill onto the cabbage and allow to rest for 3 to 5 minutes. Serve with the grilled lemon.

Adapted from “Kismet” by Sara Kramer and Sarah Hymanson

More Grilled Lamb to Enjoy: Lamb Shoulder Steak with Japanese Curry Oil

And: Vindaloo-Spiced Lamb Lollipops

And: Lamb and Aubergine Kebabs