Spiced Lamb Chops with Pickled Red Onions

Tonight's dinner was from my March issue of Bon Appetit. The lamb rib chops were marinated in a mixture of toasted whole cloves, small dried chile peppers, fennel seeds, cumin seeds and whole black peppercorns. Once the toasted spices were cooled they went in to a spice grinder. The spices were combined with yogurt and finely grated ginger and coated on the lamb chops to marinate for 30 minutes. They then went under the broiler to cook. These were served with Pickled Red Onions.

I started the onions by blanching a thinly sliced red onion in boiling water for 30 seconds and cooling under running cold water. They then went into a pickling mixture of hot water, white vinegar, sugar, salt, serrano peppers and crushed red pepper and allowed to marinate for 8 hours. I only had 4 hours of marinating and they were still delicious.

I rounded out the plate with some of the leftover mashed potatoes from last night.

A very nice Sunday night dinner.