I saw these yummy looking lamb chops and pickled red onions in the March 2011 issue of bon appetit. The recipe is from Monica Bhide and is inspired by her mother's cooking. http://www.epicurious.com/recipes/food/views/Spiced-Lamb-Chops-364050
The combination was wonderful and we had them with our first asparagus of the season.
Spiced Lamb Chops my way
8 whole cloves
1 dried chile like chile negro entero, stem removed
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
6 ounces goat milk plain yogurt
2 teaspoons finely grated peeled fresh ginger
6 lamb rib chops, excess fat trimmed
Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes. Let cool. Finely chop spices in food processor. Combine spices, yogurt, and ginger in non metal baking dish big enough to hold the chops. Add lamb chops and turn to coat with mixture. Let marinate 60 minutes or overnight.
Preheat broiler. Line rimmed baking sheet with foil. Arrange chops on baking sheet. Broil lamb to desired doneness, about 3 minutes per side for medium-rare.
Pickled Red Onions
1 1/2 cups hot water
1 cup distilled white vinegar
3 tablespoons sugar
1 red onion, thinly sliced
1 serrano chile, halved lengthwise
1/8 teaspoon dried crushed red pepper
Combine hot water, vinegar, sugar and 1/2 teaspoon salt in glass bowl. Stir until sugar and salt dissolves. Add onions, serrano and crushed red pepper. Stir to blend. Cover and chill at least 1 hour or overnight.
Use a slotted spoon to serve the onions with the lamb chops. Mike and I really loved this dish. The spices were delicious. I roasted the asparagus with extra virgin olive oil, kosher salt and freshly ground pepper and toasted it with feta cheese. It was a really fit with the lamb. Enjoy!