Mutton/lamb chops are simple to be added to a meal and are fancy enough to be added to a dinner party. Whether you have a BBQ gathering after Eid Ul Adha or the 4th of July this is a perfect recipe that will give a slight crust on the chops with unique flavors.
Ingredients for Mutton/lamb chops
Lamb Chops
I used lamb chops, but goat chops can also be used for this recipe. Ask your butcher to separate the chops into 1-inch thick pieces. I have trimmed the extra meat from the bone, but that is only for presentation. Afterward, I used a meat mallet to make them slightly less thick, which helped with even cooking.
Spices
Lamp chops are salty and have a distinct flavor. I added only a few spices such as salt, red chili (cayenne), dry roasted cumin, and coriander powder for marination.
Ginger garlic paste
I used a 1/2 tsp each of homemade ginger and garlic paste. Lamb has a unique taste and smell, and ginger garlic paste help remove the smell in addition to adding to the flavor.
Yogurt
I used 1/4 cup of regular yogurt which acts as a binding agent for the masala. Greek yogurt or homemade yogurt can also be used.
Tenderizer
I like my chops medium rare because I like to have a bite into the meat. If you prefer your lamb chops very tender, add 1/2 tsp of tenderizer. You can also use papaya as a tenderizer as well. Use 1 tsp of raw crushed papaya and leave it for at least 30 minutes.
Mustard
I used yellow mustard in the marination, which adds to the flavor and acts as a binding agent. Yellow mustard mixed with other spices creates a delicious crust.
Marination time
To make these moist and succulent lamb chops, I have marinated them for 30 minutes. If you like to marinate for extra time, leave it in the refrigerator and take it out 30 minutes before cooking.
Grilling VS Cooking on a pan
This recipe is perfect if you like to grill or cook the lamb chops on a stovetop. Heat your grill to 350F and grill for 4-5 minutes per side. I used a cast iron skillet because it can heat up to a higher temperature and gives you a charred crust.
What to serve with Mutton/Lamb Chops
Lamp chops make a perfect appetizer for a party or a side dish for a special dinner. I like to serve it with another main dish and rice or simply with some green chutney and fries.
More Mutton/Lamb Recipes
Mutton/Lamb Chops
Equipment
- 1 Cast Iron skillet or grill
- 1 Meat Mallet
Ingredients
- 1 lbs lamb chops (6 chops)
- 1/2 tsp tenderizer optional check notes
- 1/2 tsp salt
- 1/2 tsp red chili powder cayenne
- 1 tbsp dry roasted cumin and coriander powder
- 1.5 tsp yellow mustard
- 2+1 tbsp neutral oil
- 1 tbsp butter
- 1/4 cup yogurt
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
Instructions
Prepare the chops
- Take lamb chops out of the refrigerator. Cover each lamb chop with plastic wrap and use a meat mallet to flatten it for even cooking.
- Mix salt, red chili, dry roasted cumin and coriander powder, oil, yogurt, and mustard in a bowl.
- Apply this mixture to the chops and marinate for 30 minutes.
Cook Lamb Chops
- Heat a cast iron pan and add 1 tbsp of oil to it.
- Once the pan is hot, layer lamp chops and cook from one side for 4-5 minutes or until a beautiful brown crust is formed.
- Once golden brown, change the side and cook for another 4-5 minutes.
- Add butter and baste the chops with it and enjoy!
Video
Notes
- You can also use 1/2 tsp of tenderizer to make extra soft chops.
- If you are like me and like your chops medium rare or medium well done, then no need to add tenderizer.
