This recipe doesn’t require a scorching-hot grill. Grilling them over moderate heat is just enough allowing some fat to become soften and render. The recipe here can yield 4 servings. 



Image by Michael Shivili from Pixabay




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)

Special Equipment

A spice mill or mortar and pestle



In a dry small skillet, toast fennel seeds over medium heat for about 45 seconds until fragrant. Remember to shake pan often. Let it cool.


In spice mill or with mortar and pestle, finely grind the toasted fennel seeds. Then transfer to a large bowl.


Add in the following ingredients and mix them well to form marinade: 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 .


Season lamb chops with salt and add to marinade. Turn to coat generously. Cover and chill for at least 2 hours.


Remember to let lamb chops sit at room temperature for 1 hour before grilling. Set your grill at medium heat and lightly oil the grate. It’s ideal to grill lamb for about 3 minutes per side for medium-rare doneness. Then transfer to a platter and let it rest for 5-10 minutes. 


Top lamb with mint and cilantro and drizzle with more chili powder. Time to serve with lemon wedges.

Tips: Lamb can be marinated 12 hours in advance. Remember to keep it chilled then.



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