India Spice Marinated and Grilled Lamb Chops

INGREDIENTS

1 teaspoon fennel seeds

3 serrano chiles, finely grated

1 3-inch piece ginger, peeled, finely grated

6 garlic cloves, finely grated

1/2 cup crème fraîche or sour cream (or more)

4 tablespoons fresh lime juice

2 teaspoon dried mango powder (amchoor; optional)

2 teaspoon dried fenugreek leaves

2 teaspoon freshly ground black pepper

1 teaspoon finely grated nutmeg

2 teaspoon Kashmiri chili powder or paprika, plus more for serving

4 tablespoons vegetable oil (or more)

12 lamb rib chops (about 2¼ pounds total)

Kosher salt

Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

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. Bring reserved marinade to a boil over medium heat.  Add additional vegetable oil if marinade is too thick.

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.