If I could, I would eat lamb chops every day. When it comes to meat, lamb is my weakness and grilled lamb chops in particular is my ultimate favourite dish. They have a naturally intense flavour and do not tend to dry out too much because they are cooked on the bone and also have a layer of fat.
The marinade for these tandoori-spiced, charred and grilled/broiled chops works exceptionally well to enhance the natural meatiness of the dish. The blend of spices, mint, chili and lemon keeps the meat moist while also creating a wonderful harmony of flavours.
- 2 teaspoons cumin seeds
- 4 tablespoons natural/plain yogurt
- 1 teaspoon salt
- 5 garlic cloves
- 5-cm/2-inch piece of fresh root ginger
- 4 green chillies/chiles
- 1 red chilli/chile
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 5 fresh mint leaves, plus extra to garnish
- Freshly squeezed juice of ½ lemon
- 12 lamb chops
- Vegetable oil, for frying
Simple Step By Step Instructions
- Toast the cumin seeds in a dry frying pan/skillet over low–medium heat until they become dark in colour and give off a fragrant aroma.
- Put all of the ingredients (including the toasted cumin seeds, but not the lamb chops) in a food processor and blitz until everything comes together to form a coarse chunky paste.
- Rub the paste all over the lamb chops, wearing gloves if needed. Allow the chops to marinate for 24 hours in the refrigerator if possible, or for at least 30 minutes at room temperature.
- Preheat the grill/broiler to high.
- Heat a little oil in a frying pan/skillet over medium heat and seal the chops on both sides for 1 minute. Transfer to a baking sheet and put under the preheated grill/boiler. Grill/broil the chops for 5 minutes on each side for medium-rare. If you want them more well-done, then leave them under the grill/broiler for a little longer.
- Sprinkle the chops with mint leaves and serve straight away to prevent them from drying out.
This is what the finished meal should look like. Drop us a comment and let us know your thoughts!