Ashley Roussel's Indian Spiced Lamb Chops

Lamb & Spice Blend

8 whole cloves
2 small dried chiles (such as chiles de arbol), stemmed
2 tsp fennel seeds
1 tsp cumin seeds
1/4 tsp whole black peppercorns
1 tsp ground cinnamon
4 lamb chops (rack or individual)
3 tbsp vegetable oil
Kosher salt, to taste

Pecan & Gold Raisin Relish

2 cups Cane River Pecans, toasted and coarsely ground
1/2 cup gold raisins, chopped
3 tbsp flat-leaf parsley, chopped
1 tbsp fresh mint, chopped
1 clove garlic, minced into a paste
Zest and juice of 1 lemon
3/4 cup extra-virgin olive oil
Kosher salt and black pepper, to taste

Creamy Coconut Charmoula

1 cup cilantro leaves, packed
1/2 cup parsley leaves, packed
4 garlic cloves, peeled
1/3 cup lemon juice
1 tbsp paprika
2 tsp ground cumin
1/2 tsp cayenne
1/2 cup olive oil
1/2 cup coconut milk
Kosher salt, to taste

Directions:

Lamb

In a sauté pan, toast cloves, dried chiles, fennel seeds, cumin seeds, and peppercorns until aromatic. Cool and grind into powder. Stir in ground cinnamon.
Preheat oven to 400°F.
Season lamb with salt and coat evenly with spice blend. Let rest 30 minutes.
Heat vegetable oil in an oven-safe skillet or cast iron pan. Sear lamb on all sides until golden brown.
Transfer skillet to oven and roast until lamb reaches 145°F for medium rare or 160°F for medium.
Remove from oven and rest 5–10 minutes before slicing.

Relish: In a bowl, combine pecans, parsley, mint, garlic, and lemon zest/juice. Slowly whisk in olive oil until combined. Stir in raisins. Season with salt and pepper. Cover and let sit 1 hour before serving. Keeps up to 3 days in the fridge.

Charmoula: In a food processor, pulse cilantro, parsley, garlic, lemon juice, paprika, cumin, and cayenne. With motor running, slowly stream in olive oil to emulsify. Transfer to bowl, season with salt, and fold in coconut milk. Keeps 2–3 days in the fridge.