2 pounds rib lamb chops, cut 1 to 1 1/2-inches thick 1, Tablespoon paprika, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground mace, 1/4 teaspoon ground nutmeg, 1 Tablespoon garam masala, 1 Tablespoon toasted cumin seeds, coarsely ground, using mortar and pestle, 8 medium garlic cloves, minced very finely or ground to a paste, 3 inches fresh ginger, peeled and minced very finely or ground to paste, 2 Tablespoons green papaya paste (optional), 1/4 cup malt vinegar, Juice of 1 lemon,1 teaspoon salt,3/4 cup yogurt, drained in a cheesecloth-lined strainer or a coffee filter for 2 hours, 2 Tablespoons canola oil,3 Tablespoons melted butter
Cut three or four deep slashes in each of the chops.
Mix all of the remaining ingredients except the oil and melted butter in a non-plastic bowl large enough to hold the chops. Add the chops and toss to coat in the marinade. Put the chops with the marinade in a large, resealable plastic bag and refrigerate overnight. Preheat the Oven to 550°F or preheat the grill.
Add the oil to the bag with the chops, reseal, and massage the bag between your hands to mix the oil. Remove the chops from the marinade. If roasting in the oven, put the chops in a single layer on a rack in a foil-lined baking pan and roast 20 minutes; remove from the oven and let rest 5 minutes; then turn the chops, drizzle with the butter and roast 10 more minutes. If grilling, grill 5 minutes each side; let rest 5 minutes off the grill, then brush with the butter and grill 5 more minutes each side.