LAMB CHOPS WITH ROSEMARY AND LIME
• 7 tablespoon black peppercorns
• 1 teaspoon cloves, whole
• 7 cardamom pods
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup sour cream
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• Salt to taste
• 1/2 cup finely chopped fresh rosemary
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 2 pounds lamb chops, bone trimmed of visible fat
• 1 cup water
• 2 sprigs rosemary
• Lime wedges for garnish
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, cinnamon and nutmeg constantly stirring the pan, over medium heat until the spices are fragrant, about 2 minutes.
In a large bowl, mix together the roasted spices, sour cream, ginger, garlic, salt, rosemary, 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 and reserve the marinade. Heat the oil in a large nonstick skillet over medium-high heat, cook the lamb chops turning once until golden brown, about 5 minutes on each side.
Mix water to the reserved marinade and add it to the skillet. Cover and cook over medium heat until the chops are tender and the sauce is thick, about 10 to 15 minutes.
Serve hot garnished with rosemary and lime.