Claude did suggest some alternatives which perhaps I should have taken more notice of.
Amchur–mint gremolata butter — a French/Italian compound-butter idea routed through chaat. Soften good butter, fold in finely chopped mint and coriander, lemon zest, a little grated garlic, and a pinch each of your own rub (amchur, black salt, toasted fennel). Melt it over the resting chop so it forms a glossy jus on the plate. The amchur does what lemon does in a classic gremolata, but funkier.
Crème fraîche raita — raita's structure, dairy from the French side. Crème fraîche instead of yogurt, mint, toasted cumin, lemon, black salt. Richer and more luxurious than the Indian original, and it sits beautifully next to a glass of wine.
Mint–pistachio salsa verde — Ligurian salsa verde rebuilt with pistachio instead of pine nut, mint-forward, with amchur standing in for the usual vinegar and a whisper of green chili. Herbaceous, nutty, bright.
