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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit
Servings: 4
8 whole cloves
2 small dried chiles, such as chiles de árbol, stemmed
2 teaspoons fennel seeds
1 teaspoon cumin seeds
¼ teaspoon whole black peppercorns
⅓ cup whole-milk plain yogurt
2 teaspoons finely grated peeled fresh ginger
8 lamb rib chops, 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 11 x 7 x 2- 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.
Pickled Red Onion
1½ cups hot water
1 cup distilled white vinegar
3 tablespoons sugar
1 red onion, halved, thinly sliced
2 serrano chiles, halved lengthwise
⅛ teaspoon dried crushed red pepper
Combine hot water, vinegar, sugar, and ½ teaspoon salt in glass bowl. Stir until sugar and salt dissolve. Add onions, serranos, and crushed red pepper. Stir to blend. Cover and chill overnight.
Using slotted spoon, transfer pickled onions to plates and serve.
Note: Can be made 1 week ahead. Keep chilled.