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Epicurious

Spice-Marinated and Grilled Lamb Chops

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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

Need to make a substitution?

Preparation

  1. 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.

  2. Do Ahead

    Step 5

    Lamb can be marinated 12 hours ahead. Keep chilled.

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