Grilled Lamb Chops - By Chef Manoj Rathore

Ingredients:

For marination:

- Cumin Seeds - 2 tsp

- Coriander Seeds - 1 tbsp

- Cinnamon - ½ Stick

- Paprika - 1 tsp

- Finely Minced Fresh Thyme and Oregano - 1 ½ tbsp each

- Finely Grated Garlic Cloves - 10 Nos.

- Zest and Juice of 1 Lemon

- Red Wine Vinegar - 2 tbsp

- Olive Oil -1 cup

- Coarse Salt - 1 ½ tbsp

- Ground Black Pepper -1 tsp

- Lamb Racks, Cut into 2-bone Pieces - 2 Nos.              

For Mint Sauce:

- Granulated Sugar -1 tbsp

- White Wine Vinegar, Champagne Vinegar, or Red Wine Vinegar - 3 tbsp

- Finely Chopped Fresh Mint  Leaves - 1 cup

- Kosher Salt -1/4 tsp

Instructions:

1. Add the cumin, coriander seeds, and half cinnamon stick to a medium-sized sauté pan and cook over low heat for 5 to 8 minutes, stirring occasionally to make the spices more aromatic.

2. Transfer the spices to a mortar and use a pestle to finely grind them.

3. Place the ground spices in a large bowl along with the thyme, oregano, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper. Whisk until well combined.

4. Cut the lamb racks into 2-bone pieces to make lamb chops, or single-bone pieces.

5. Coat the lamb pieces in the spice mixture, ensuring they are covered on all sides.

6. Marinate the lamb in the refrigerator for 24 to 48 hours, either in a covered bowl or a plastic zip bag.

7. For the mint sauce, dissolve the sugar in the vinegar in a small bowl or jar. Add the mint and salt, stirring well or shaking the jar vigorously. Let the sauce steep for at least one hour before serving.

8. Preheat the grill to high heat. Place the marinated lamb chops on the grill and cook for 3 to 4 minutes on each side, covering with a lid and cooking until done.

9. Serve the grilled lamb chops on a plate with mint sauce or labneh, grilled lemon slices, and optional additional fresh herb leaves like mint, oregano, or thyme.