Name: Spice-Marinated and Grilled Lamb Chops
Yield: 4 servings
Ingredients: ½ teaspoon fennel seeds; 1 serrano chile, finely grated; 1 2-inch piece ginger, peeled, finely grated; 4 garlic cloves, finely grated; ¼ 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; ½ 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 2¼ 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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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. This recipe is from Gunpowder, an Indian restaurant in London.

Recipe notes