Masala Lamb Chops

Instructions

1. 1

   Prepare the Marinade

   • In a large mixing bowl, combine the thick curd, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and black pepper.
   • Crush the kasuri methi between your palms to release its aroma and add it to the bowl.
   • Whisk all the ingredients together until you have a smooth, uniform marinade.
2. 2

   Marinate the Lamb Chops

   • Rinse the lamb chops and pat them completely dry with paper towels. This is crucial for a good sear.
   • Add the dry lamb chops to the marinade. Use your hands to rub the marinade evenly over each chop, ensuring they are fully coated.
   • Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours. For best results and more tender meat, marinate for 6-8 hours or overnight.
3. 3

   Cook the Lamb Chops

   • Remove the marinated chops from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
   • Heat ghee in a heavy-bottomed skillet or cast-iron pan over medium-high heat. The ghee should be shimmering but not smoking.
   • Gently shake off any excess marinade from the chops and place them in the hot pan. Do not overcrowd the pan; cook in batches if necessary.
   • Sear the chops for 4-5 minutes on the first side without moving them, until a deep brown crust forms.
   • Flip the chops and cook for another 3-5 minutes on the other side for medium-rare to medium doneness (internal temperature of 135-145°F or 57-63°C).
4. 4

   Rest and Serve

   • Transfer the cooked lamb chops to a cutting board or plate.
   • Let them rest for 5-7 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chop.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with onion rings and lemon wedges on the side.