Chef Chintan Pandya’s irresistible lamb chops sing with flavor, benefiting from a two-part marinade: first in malt vinegar and grated green papaya for tenderness, then in spiced yogurt for irresistible flavor and tang. They then get basted with butter once on the grill (lamb chops can be fatty, so expect some flare-up while grilling). Turn them every few minutes to ensure even charring, then sprinkle with the reserved dry spice rub for extra toastiness and texture while they rest. The mango chutney is inspired by a recipe the chef’s mother makes at home, adding sweet tanginess with just a little kick, complementing lamb’s rich flavors well.
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What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Small Saucepan
$160 At Amazon
Medium Skillet
$70 $42 At Amazon
Tongs
$19 At Amazon
Microplane Grater
$17 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Chutney
Lamb and assembly
Special equipment
Ingredient Information
Preparation
Chutney
Step 1
Bring 2 cups distilled white vinegar and 1½ cups sugar to a boil in a small saucepan, stirring to dissolve sugar. Add ½ ripe but firm mango, thinly sliced, cut into 1" pieces, 3 dried bird chiles or dried chiles de árbol, 3 dried bay leaves, one 3" cinnamon stick, 1 whole star anise, 5 black peppercorns, 3 whole cloves, and ½ tsp. cumin seeds. Reduce heat and simmer, stirring occasionally, until reduced by half, 12–15 minutes. Stir in 1 Tbsp. Kashmiri chile powder or paprika and let cool.
Do ahead: Chutney can be made 1 week ahead. Cover and chill.
Lamb and assembly
Step 2
Stir ⅓ cup malt vinegar, 1 Tbsp. finely grated green papaya (if using), 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium bowl until combined. Add twelve 1"-thick lamb rib chops to marinade; toss to coat. Let sit at room temperature at least 20 minutes, or cover and chill up to 12 hours.
Step 3
Meanwhile, toast 10 dried bird chiles or dried chiles de árbol, 2 Tbsp. coriander seeds, and 2 Tbsp. cumin seeds in a dry medium skillet over medium heat, tossing often, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool, then coarsely grind. Mix in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Set spice blend aside.
Step 4
Heat ½ cup mustard oil or vegetable oil in a small saucepan over medium-high until shimmering. Immediately pour into a heatproof medium bowl; let cool until lukewarm. (Heating mustard oil reduces its pungency.) Stir in 1 cup plain whole-milk Greek yogurt, ¼ cup Kashmiri chile powder or paprika, 1 Tbsp. garam masala, and remaining 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Remove lamb chops from vinegar marinade, transfer to yogurt marinade, and toss to coat; discard vinegar marinade. Let sit at room temperature at least 45 minutes, or cover and chill up to 1 day.
Step 5
Prepare a grill for medium heat; oil grate. Grill lamb chops, turning every minute or so and basting with melted unsalted butter, until browned and charred around edges and an instant-read thermometer inserted into center registers 125° for medium-rare, 6–8 minutes. Transfer chops to a platter and sprinkle both sides generously with reserved spice blend. Let rest 5 minutes.
Step 6
Top with mint leaves; serve with mango chutney.
