Method
1. Generously season each of the lamb chops (both sides) with salt and pepper, then set aside
2. Mix lemon zest, cardamom pods, ground cumin, chili powder, ground cinnamon, nutmeg, lime juice and olive oil in a clean small bowl; set aside
3. In a food processor, chop mint leaves, pistachios, cilantro, olive oil, red onion and lemon zest. Set aside
4. Add lemon, greek yogurt, mint leaves and mayonnaise to a clean medium bowl; mix together and set aside
5. Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub
6. Drizzle with olive oil generously
7. Allow the lamb chops to sit at room temperature for about 10 – 15 minutes, while you preheat your oven
8. Pre-heat oven - 200°C / 395°F
9. Heat a large cast-iron skillet or large sauté pan on medium-high heat
10. Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown
11. Once the chops are as beautifully browned as roasted chestnuts, remove the pan from the heat and carefully daub each lamb chop with the pistachio and mint topping
12. Put the pan of lamb chops in the oven for about 5 minutes until the lamb chops are medium-rare
13. Place the lamb chops in aluminum foil, and allow the meat to rest in for 5-6 minutes before serving
14. Serve immediately