Prepare the Glaze

1. In a dry pan over medium heat, toast the fennel seeds, coriander seeds, black peppercorns, and Madagascar peppercorns until fragrant, 1–2 minutes.
2. Transfer to a mortar and pestle and grind into a fine powder. Set aside.
3. Heat the neutral oil in a small pan over medium-low heat. Add the minced garlic, ginger, and galangal. Cook gently until aromatic and just beginning to sizzle, about 1–2 minutes.
4. Add the kaffir lime leaves and continue cooking briefly to release their aroma.
5. Stir in the tamarind paste and kecap manis, followed by the ground spice mixture and Pepper RDX. Mix well, then remove from heat. The glaze should be thick, glossy, and intensely aromatic. Set aside.

Cook the Lamb Chops

1. Pat the lamb chops dry and season lightly with salt.
2. Heat the neutral oil in a heavy pan over medium-high heat. When hot, add the lamb chops and sear on all sides until well-browned, about 2–3 minutes per side depending on thickness.
3. Add the crushed garlic to the pan and baste the lamb with the infused oil for an additional minute.
4. Remove the lamb from the pan and let rest briefly.

Glaze and Serve

1. While still warm, brush or toss the lamb chops generously with the Pepper RDX glaze, ensuring an even coating.
2. Serve immediately with steamed rice, lettuce leaves, lime wedges, and sambal oelek on the side.