How to cook lamb chops with spice grinder?

Now, we have to prepare the following:

• 4 medium lamb chops (~1.5lb)
• To grind with spice grinder :
1.5 tbsp black peppercorns
2 tbsp coriander seeds
6 cloves
6 cardamom pods
1 tsp cumin seeds
1/4″ cinnamon
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 2 tbsp yogurt
• 3 tbsp lime juice
• 2 tbsp dried chopped rosemary
• salt to taste
• 1 tbsp oil

Speaking of cookbooks, my Modern Indian Cooking book had a nice recipe for Lamb Chops with a Rosemary and Lime marinade with plenty of Indian spices. This recipe is inspired by that, but I made plenty of substitutions and changes. Initial plan was to have the lamb and some steamed baby bok choy, but half way through the process I wasn’t sure whether this was going to be enough, so I made some quick potato wedges as well. During this confusion, I overcooked the lamb, it ended up a bit too well done for our taste. The bok choy got overcooked too, look at the sad little veggies on the side. Anyway the lamb and the bok choy tasted great, regardless of the appearance, so I thought I’ll share the recipe, the way I did it.

Method:

Grind all the spices in the To Grind section in a coffee grinder/spice grinder to a smooth powder. (Substitute any whole spice with the powdered version, I used all fresh spices this time. )

In a small non-stick pan over medium heat, roast the ground spices for about two minutes, stirring constantly.

In a large bowl, combine the yogurt, salt,the spice powder, lime juice, ginger, garlic and rosemary to make a paste. Add the lamb chops to the pan and mix well to coat the lamb with the marinade. Marinate in the refrigerator for a few hours.

Remove the lamb chops and reserve the marinade in the bowl. Heat the oil in a large pan, and sear the lamb chops about 5 minutes on each side, turning once. Add about a cup of water to the bowl with the left-over marinade, mix well and pour this over the lamb chops. Cover the pan and cook over medium heat for about 15 more minutes till the lamb chops are tender. Check the doneness with a fork, and cook for a few more minutes if you want it well done.

The lamb tasted really great, and made a nice and complete meal with the potatoes and the veggies.

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