Servings: Serves 6
To cook lamb: In a shallow bowl, combine the coriander, cumin, paprika, ginger, curry powder, turmeric, chili powder, cardamom, and cinnamon. Mix well. Press each lamb chop into the spices to create a coating on each side. Place chops in a large ceramic bowl or glass dish, cover, and marinate at room temperature for 30 minutes.
Preheat oven to 400°. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat. Season the lamb chops with the salt and pepper. When the oil is hot, place 4 of the chops in the skillet and cook until deep, dark brown (or "blackened"), about 2 minutes on each side. Remove the chops from the skillet and place them on the rack of a broiling pan. Pour off any oil in the skillet and carefully wipe it clean with a paper towel. Repeat with the remaining oil and chops.
Roast lamb chops 10 to 12 minutes, or until a meat thermometer inserted into the chops without touching the bone registers 135 to 140° for medium rare. Serve with Mango Chutney.
To make chutney: Combine mangoes, vinegar, sugar, garlic, ginger, salt, and pepper flakes in a large pot; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 35 to 45 minutes, or until chutney thickens. Pour chutney into a bowl and let cool. Chutney can be refrigerated in an airtight container for up to a week.
From the Summer 2007 issue of O, The Oprah Magazine
We Hear You!