I love lamb chops. They’re quick & easy to cook, & you get a tasty contrast between the caramelised bits on the outside & the tender, juicy meat inside. Marinating them beforehand helps keep them tender, & adds some great flavours.
This recipe uses some chops I picked up at my local Halal butcher – if you have one nearby, go check them out, as they’re a great source of all things that go ‘baa’. They will cut them to order for you – thin cut chops work best for this, so if you’re getting your chops from the supermarket, bear this in mind. If you can’t get thin chops – just increase the cooking time accordingly.
This amount of marinade will be enough for up to 4 servings of chops
3-4 lamb chops per person (depending on size)
200ml full fat natural yogurt.
Thumb sized piece of ginger, grated
2 cloves of garlic, crushed
Juice of 1 lemon (about 3 tbsp)
1 ½ tsp ground cumin
½ tsp ground cinnamon
1 tsp salt
A decent grind of black pepper
Mix all the marinade ingredients together in a bowl large enough to contain all the chops, add the chops, & spend a minute working the marinade into the meat. Cover & place in the fridge for 3 hours or more.
Alternatively, mix the marinade ingredients together, & put both the marinade & the chops into a large ziplock bag, then work in the marinade / place in fridge.
When ready to cook, take the lamb out of the fridge & then heat up a griddle until hot (i.e. when it just starts to smoke). Take the lamb chops, scrape /shake off the majority of the marinade, & cook for 2-3 minutes per side – try not to turn them, as it allows some caramelisation of the outside of the chops.
Allow the chops to rest on a warm plate for a couple of minutes before serving.