Ingredients 1 tablespoon black peppercorns 1 teaspoon cloves 7 cardamom pods 1 tablespoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup sour cream 1 tablespoon ginger, minced 1 tablespoon garlic, minced salt to taste ¼ cup finely chopped fresh mint 2 tablespoons lime juice 2 tablespoons vegetable oil 2 pounds lamb chops with bone trimmed of visible fat 2 sprigs of mint lime wedges for garnish

Method

In a spice grinder, grind together the peppercorns, cloves and cardamom. In a small nonstick skillet over medium heat, roast the ground spices, coriander, cumin, cin¬namon and nutmeg constantly stirring the pan, over medium heat until the spices are a fragrant, about 2 minutes.

In a large bowl, mix together the roasted spices, sour cream, ginger, garlic, salt, mint, lime juice and oil. Add the lamb chops to the mixture and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 to 6 hours.

Remove the lamb chops from the marinade. Preheat the grill or a broiler 10 minutes to 375º F. Grill the lamb chops, turning over once for about 3 to 5 minutes on each side and set aside.

Serve hot garnished with mint and lime.

Serves 6