Ingredients for Spice-Marinated and Grilled Lamb Chops

• 1/2 teaspoons fennel seeds

• 1 serrano chilli, finely grated

• 1 (2-inch) piece ginger, peeled, finely grated

• 4 vitlöksklyftor, fint rivna

• 60ml crème fraîche or soured cream

• 2 matskedar färsk limejuice

• 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 teaspoons finely grated nutmeg

• 1 teaspoon Kashmiri chilli powder or paprika, plus more for serving

• 2 tablespoons vegetable oil, plus more for grill

• 12 lamb rib chops (about 1.0kg total), frenched

• Koshersalt

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

• A spice mill or mortar and pestle

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 chilli, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 teaspoon chilli powder, and 2 tablespoons 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. 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 coriander and dust with more chilli powder. Serve with lemon wedges.

Lamb can be marinated 12 hours ahead. Keep chilled.

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