8 whole cloves
2 small dried chiles (such as chiles de árbol), stemmed
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
1/3 cup whole-milk plain yogurt
2 teaspoons finely grated peeled fresh ginger
8 lamb rib chops (each about 1 inch thick), excess fat trimmed
Pickled Red Onions
Fresh mint sprigs (for garnish)

  • Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes. Transfer spices to bowl and cool. Grind spices to coarse powder in spice mill. Combine spices, yogurt, and ginger in 11x7x2-inch glass baking dish. Add lamb chops and turn to coat with mixture. Let marinate 30 minutes.
  • Preheat broiler. Line rimmed baking sheet with foil. Arrange chops on baking sheet. Broil lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer 2 lamb chops to each of 4 plates. Spoon drained Pickled Red Onions alongside each; garnish with mint sprigs.
  • (This recipe of mine appeared in Bon Appetit in 2011) Photo by Lucy Schaeffer

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