Garam Masala Grilled Lamb Chops with Mint Chutney

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  2 tsp 2 teaspoons kosher salt
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  2 Garlic(6g)
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  1 tbsp Ginger, Fresh Root
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp Brown sugar
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  2.3 lbs Lamb Rack, Frenched
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  6 Green Onion (Scallion)(90g)
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  1 cup Mint, Fresh
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  0.5 cup Cilantro, Fresh
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  1 tsp Garam Masala, Ground
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  1 Fresno Chile Pepper(15g)
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  1.5 tsp 1½ Teaspoons Kosher Salt, Plus More To Taste
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  2 tbsp Vinegar, Red Wine

Instructions

1. 1Combine the garam masala, fresh garlic, fresh ginger root, olive oil, brown sugar, and kosher salt in a large bowl. Add the lamb chops and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour.
2. 2Preheat a large skillet or grill pan over medium-high heat for 3–5 minutes until very hot. Brush the cooking surface lightly with olive oil.
3. 3Place the marinated lamb chops on the hot surface and cook 3–4 minutes per side over medium-high heat until the exterior is deeply browned and charred, checking internal temperature with an instant-read thermometer—lamb is done at 130°F for medium-rare. Transfer the cooked chops to a cutting board and rest for 5 minutes.
4. 4While the lamb rests, trim and finely chop the green onions, mint, and cilantro. Mince the fresh garlic and fresh ginger root for the chutney.
5. 5In a small bowl, combine the chopped green onions, mint, cilantro, minced garlic, minced ginger, garam masala, Fresno chile pepper (minced), brown sugar, red wine vinegar, olive oil, and kosher salt. Stir until just combined and taste, adjusting seasoning with additional salt as needed.
6. 6Divide the rested lamb chops evenly into 6 airtight containers while still warm. Top each portion with an equal amount of mint chutney, or store the chutney separately in a small container to add before eating.
7. 7Cover all containers and refrigerate for up to 4 days.