PAN GRILLED RIB LAMB CHOPS WITH SAMBHAAR (for four)
8 loin lamb chops (about 4 pounds total)
3 tablespoons sambhaar
2 teaspoons kosher salt
2 teaspoons canola oil or extra virgin olive oil
1. Sprinkle both sides of lamb chops with sambhaar. Place them on a plate, cover them with plastic wrap, and refrigerate for 20 minutes, or up to overnight.
2. Prepare a grill for cooking or use a ridged grill pan. If using a charcoal grill, open vents on the bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above grill rack. Fire is medium-hot when you can hold you hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
3. Remove the chops from the refrigerator and sprinkle each side with a little salt. Brush the rack of the grill or the pan lightly with oil. Place the chops on the rack and grill, covered only if using a gas grill, turning as needed, until browned and crisp on the outside yet still pink and juicy inside, about 8 minutes total for medium rare. If you are using a grill pan, heat it over moderately high heat until hot but not smoking and grill the lamb, in batches if necessary, turning once, for about 4 minutes on each side for medium-rare. Remove lamb chops from the oven, set aside for 5 minutes and serve.
adapted from Suvir Saran, American Masala