Spicy lamb chops are simple to be added to a meal and are fancy enough to be added to a dinner party. Eid Ul Adha is just around the corner, and keeping the tradition of BBQ for a family gathering is a necessary part of every desi household. I decided to give you this simple recipe to have on hand for all of your Marinade needs this Eid.
Ingredients for spicy 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 that is only for presentation. Then, I used a meat mallet to make them slightly less thick, which will help with even cooking.
Spices
Lamp chops are salty and have a distinct flavor. To enhance the flavor, I have added some very common spices such as salt, red chili (cayenne), cumin, coriander powder, garam masala, and black pepper powder for marination. I also used green chilies at the end which add to the spiciness and garnish.
Ginger garlic paste
I used a 1/2 tsp each of homemade ginger and garlic paste. Lamb has a unique taste and smell. Ginger garlic paste help remove the smell, in addition to adding to the flavor.
Yogurt
I used 1/4 cup of regular yogurt, yogurt acts as a binding agent for the masala. Greek yogurt or homemade yogurt can also be used.
Tenderizer
I like my chops medium rare or medium well done because I like to have a bite into the meat. If you like your lamb chops very tender then add 1/2 tsp of tenderizer. You can also use papaya as a tenderizer as well.
Marination time
To make these moist and succulent lamb chops, I have marinated them for a total of 30 minutes. 15 minutes in the refrigerator and 15 minutes outside on the counter so they can come to room temperature before cooking. If you like to marinate for a longer period, 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. For grilling, heat your grill to 350F and grill for 4-5 minutes per side. For stovetop cooking, I used a cast iron skillet because it can heat up to a higher temperature and will give you a charred crust.
What to serve with Spicy 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 some fries.
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.