If you love lamb as much as I do, you will love these Indian-spiced lamb chops. If you’re not a lamb fan, you must try this recipe! It will convert you into an instant lamb lover.
What is the ultimate match for lamb? Indian spices! Let’s talk about these Indian spices, shall we?
We’ve got your favorite curry powder which is generally made up of cumin, turmeric, fennel, mustard flour, coriander seed, allspice, ginger, and cayenne pepper. Combined, these spices are robust and tangy. If you don’t have a good curry powder in your spice cabinet, you are missing out. It is time, my friends.
Next in this Indian spice rub is garam masala. What the heck is garam masala? This was the very first time that I have cooked with garam masala and let me tell you, it is out of this world! I will be finding any excuse to use this spice. One sniff and I knew I was in love; it is sweet, warming, and smoky. The garam masala powder that I found contains coriander, red chili, cloves, cinnamon, curry leaves, dry mango, bay leaves, cumin, and fennel. I have never smelled anything so wonderful!
This recipe is simple to make. All you need to do is mix the spices and oil together and marinate the lamb chops for 1 to 3 hours. Then they are ready to cook. I chose to cook them on the grill, but the oven broiler would work just as well.
You will swoon over the smell of the curry powder, garam masala powder, and lamb mingling in the air as the Indian-Spiced Lamb cooks. Serve sweet mango chutney on the side so that you can dip each tender bite into the sweet, sticky, warming sauce; all of these flavors combined will make you want to marry each piece of lamb. I know I do!
- 10 lamb loin chops
- ¼ cup water
- 3 tablespoons oil (such as grape seed or olive oil)
- 2 tablespoons curry powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 tablespoons garam masala (found in the Asian section)
- ¼ teaspoon salt
- 1 tablespoon white wine vinegar
- Sweet mango chutney, for serving, optional (found in the Asian section)
- In a shallow baking dish mix together all of the spices. Add the oil and vinegar and mix until incorporated.
- Place the lamb chops into the dish. Use tongs to coat both sides of the lamb in the spices.
- Cover with Saran wrap and place in the fridge for 1 to 3 hours.
- When ready to cook, place on a preheated grill and cook for 10 minutes per side, or until the lamb reaches an internal temperature of 145 degrees.
- Allow the meat to rest for 10 minutes to lock in the juices. Serve with a side of mango chutney.