Spice-Marinated And Grilled Lamb Chops

• 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 creme fraiche 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)
• A spice mill or mortar and pestle

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, creme fraiche, 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.
2. Let lamb chops sit at room temperature 1 hour before grilling.
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.
4. Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
5. Lamb can be marinated 12 hours ahead. Keep chilled.

fennel seeds, serrano chile, ginger, garlic, crueme fraueeche, lime juice, mustard oil, mango, fenugreek leaves, freshly ground black pepper, nutmeg, chili powder, vegetable oil, chops, kosher salt, mint leaves, a spice mill

Taken from www.epicurious.com/recipes/food/views/indian-spice-marinated-and-grilled-lamb-chops (may not work)