Merguez-Spiced Colorado Lamb

In a small bowl, combine all of the spices. Set aside 2 teaspoons of the spice mixture for the pan sauce. Rub the lamb chops with the remaining spice mixture. Let stand at room temperature for 15 minutes. In a large cast-iron skillet, heat 2 tablespoons of the oil. Season the lamb with salt and cook over moderate heat until golden and an instant-read thermometer inserted in the center registers 125 °, 3 to 4 minutes per side. Transfer to plates; let rest for 5 minutes. Meanwhile, pour off all but 1 tablespoon of oil from the skillet. Add the garlic and cook over low heat, stirring, for 1 minute. Add the reserved 2 teaspoons of the spice mixture and cook, stirring, 1 minute. Add the sherry and whisk in the remaining 2 tablespoons of oil. Season the sauce with salt and pepper and spoon over the lamb. Garnish with parsley.