Lamb Chops with Rosemary and Lime

SERVES 6

1 tablespoon black peppercorns
1 teaspoon cloves
7 cardamom pods
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup sour cream
1 tablespoon ginger, minced
1 tablespoon garlic, minced
Salt to taste
½ cup fi nely chopped fresh rosemary
2 tablespoons lime juice
2 tablespoons vegetable oil
2 pound lamb chops with bone trimmed
of visible fat
1 cup water
2 sprigs of 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, cin-namon and nutmeg constantly stirring the pan, over medium heat until the spices are a 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 to15 minutes.

Serve hot garnished with rosemary and lime.