SPICE-MARINATED AND GRILLED LAMB CHOPS

Spice-Marinated and Grilled Lamb Chops image

Provided by Harneet Baweja

Yield 4 servings

Number Of Ingredients 18

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1/2 teaspoon fennel seeds
1 serrano chile, finely grated
1 (2-inch) piece ginger, peeled, finely grated
4 garlic cloves, finely grated
1/4 cup crème fraîche or sour cream
2 tablespoons fresh lime juice
1 tablespoon mustard oil (optional)
1 teaspoon dried mango powder (amchoor; optional)
1 teaspoon dried fenugreek leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon finely grated nutmeg
1 teaspoon Kashmiri chili powder or paprika, plus more for serving
2 tablespoons vegetable oil, plus more for grill
12 lamb rib chops (about 2 1/4 pounds total), frenched
Kosher salt
Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)
Special Equipment
A spice mill or mortar and pestle

Steps:

Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.
Let lamb chops sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5-10 minutes.
Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
Do Ahead
Lamb can be marinated 12 hours ahead. Keep chilled.