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

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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