Lamb Chops with Scallion Mint Salsa from The Flavor Equation by Nik Sharma

Ingredients

• 1 tsp red chilli powder
• 1 tsp fennel seeds, coarsely cracked
• 1 tsp amchur
• 1 tsp ground black pepper
• ¼ cup [60 ml] fresh lemon juice
• 4 Tbsp [60 ml] extra-virgin olive oil
• 8 lamb rib chops (total weight 2 lb [910 g])
• 1 fresh green chilli, minced
• 4 garlic cloves, peeled and minced
• Fine sea salt
• ½ cup [120 ml] extra-virgin olive oil
• 2 tsp kala namak, or more as desired
• 4 scallions, both white and green parts, thinly sliced
• 1 bunch fresh mint (2 oz [55 g]), chopped