Grilled Lamb Chops With Mango Chutney

• servings: 4 servings

Ingredients

2 cups distilled white vinegar

1½ cups sugar

½ ripe but firm mango, thinly sliced, cut into 1" pieces

3 dried bird chiles or dried chiles de árbol

3 dried bay leaves

1 3" cinnamon stick

1 whole star anise

5 black peppercorns

3 whole cloves

½ tsp. cumin seeds

1 Tbsp. Kashmiri chile powder or paprika

⅓ cup malt vinegar

1 Tbsp. finely grated green papaya (optional)

6 garlic cloves, finely grated, divided

1 4" piece ginger, peeled, finely grated, divided

2 Tbsp. plus ½ tsp. Diamond Crystal or 3¾ tsp. Morton kosher salt, divided

12 1"-thick lamb rib chops

10 dried bird chiles or dried chiles de árbol

2 Tbsp. coriander seeds

2 Tbsp. cumin seeds

½ cup mustard oil* or vegetable oil

1 cup plain whole-milk Greek yogurt

¼ cup Kashmiri chile powder or paprika

1 Tbsp. garam masala

Vegetable oil (for grill)

Melted unsalted butter (for brushing)

Mint leaves (for serving)

A spice mill or mortar and pestle

*Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use vegetable oil instead.

Directions

Chutney

Bring 2 cups distilled white vinegar and 1½ cups sugar to a boil in a small saucepan, stirring to dissolve sugar. Add ½ ripe but firm mango, thinly sliced, cut into 1" pieces, 3 dried bird chiles or dried chiles de árbol, 3 dried bay leaves, one 3" cinnamon stick, 1 whole star anise, 5 black peppercorns, 3 whole cloves, and ½ tsp. cumin seeds. Reduce heat and simmer, stirring occasionally, until reduced by half, 12–15 minutes. Stir in 1 Tbsp. Kashmiri chile powder or paprika and let cool. Do ahead: Chutney can be made 1 week ahead. Cover and chill.

Lamb and assembly

Stir ⅓ cup malt vinegar, 1 Tbsp. finely grated green papaya (if using), 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium bowl until combined. Add twelve 1"-thick lamb rib chops to marinade; toss to coat. Let sit at room temperature at least 20 minutes, or cover and chill up to 12 hours.

Meanwhile, toast 10 dried bird chiles or dried chiles de árbol, 2 Tbsp. coriander seeds, and 2 Tbsp. cumin seeds in a dry medium skillet over medium heat, tossing often, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool, then coarsely grind. Mix in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Set spice blend aside.

Heat ½ cup mustard oil or vegetable oil in a small saucepan over medium-high until shimmering. Immediately pour into a heatproof medium bowl; let cool until lukewarm. (Heating mustard oil reduces its pungency.) Stir in 1 cup plain whole-milk Greek yogurt, ¼ cup Kashmiri chile powder or paprika, 1 Tbsp. garam masala, and remaining 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Remove lamb chops from vinegar marinade, transfer to yogurt marinade, and toss to coat; discard vinegar marinade. Let sit at room temperature at least 45 minutes, or cover and chill up to 1 day.

Prepare a grill for medium heat; oil grate. Grill lamb chops, turning every minute or so and basting with melted unsalted butter, until browned and charred around edges and an instant-read thermometer inserted into center registers 125° for medium-rare, 6–8 minutes. Transfer chops to a platter and sprinkle both sides generously with reserved spice blend. Let rest 5 minutes.

Top with mint leaves; serve with mango chutney.