Name: Spice-Marinated and Grilled Lamb Chops
Yield: 4 servings
Ingredients: 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); A spice mill or mortar and pestle

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Photo by Peden + Munk

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

Recipe information

Yield
4 servings

Ingredients

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

Preparation

Step 1
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.
Step 2
Let lamb chops sit at room temperature 1 hour before grilling.
Step 3
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.
Step 4
Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
Do Ahead
Step 5
Lamb can be marinated 12 hours ahead. Keep chilled.

TagsLamb Chop Lamb Meat Main Dinner Gluten Free Nut Free Keto Easy Grilling Bon Appétit

Recipe notes

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