Grind together the peppercorns, cloves and cardamom in a spice or coee grinder.
Toast the ground spices, coriander, cumin, cinnamon and nutmeg in a small non-stick skillet over medium heat, constantly stirring until the spices are fragrant, about 2 minutes.
Mix together the toasted spices, sour cream, ginger, garlic, salt, rosemary, lime juice and one tablespoon of the oil in a large bowl. Add the lamb chops to the mixture and mix well, making sure all the pieces are well coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 to 6 hours.
Remove the lamb chops and reserve the marinade. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat, cook the lamb chops turning once until golden brown, about 5 minutes on each side.
Mix the water and reserved marinade together and add it to the skillet. Cover and cook over medium heat until the chops are tender and the sauce is thick, about 10 to 15 minutes.
Serve hot, garnished with the rosemary sprigs and lime wedges.