These masala lamb chops are seasoned to perfection with just a few simple ingredients. They don’t take much time to cook and turn out juicy and tender.
Not everyone likes lamb, my twin to this day doesn’t eat lamb or goat! I guess it’s the gamier taste. But if cooked well, lamb chops are tender, steak-like pieces of meat that melt in your mouth. I absolutely love them and so does my family, but if you have people in your family who don’t like the taste of lamb, then make these homemade chicken tikkas for them, and then everyone will be happy.
How to make them
Although cooking lamb can be intimidating, this simple recipe is so easy. It is the perfect place to start experimenting with lamb recipes.
- Prepare the lamb: If you buy the French rack of lamb like I do, you will need to separate them into chops.
- Make the marinade: Just four ingredients: Red chili powder, salt and minced ginger, and garlic.
- Coat the lamb: Massage the chops with the spice rub.
- Marinate for 4 hours or overnight: Don’t skip this step, as this is what gives the lamb flavor.
- Cook: I have tested this recipe on a cast iron skillet, non-stick pan, in the oven, and in the air fryer, and my favorite way to cook it is on a cast iron skillet. It does need more attention and cleaning up between batches, but trust me, it is well worth it!
Ingredient Notes:
Lamb chops: I buy an Australian rack of lamb sold at Costco. They’re grass-fed and finished, and for those of you who eat HALAL certified, then you’re in luck too!
If you buy chops from the South Asian halal meat store, then it is more than likely goat chops, which are very similar in cooking time to lamb chops but are slightly tougher and less gamey in flavor.
Spices: Keeping it simple with just red chili powder and pink salt.
Cast iron lamb chops vs. air-fried lamb chops
Using a cast iron skillet is the easiest way to get that signature char that we all love on our grilled foods, so I like using my cast iron skillet to make these masala chops. Although more convenient to make, the air-fried chops (pictured on the right) will not have the char that pan-seared lamb chops will. The air-fried ones tend to be drier as well.
Side dishes for lamb chops
Growing up, we ate lamb chops with a side of daal chawal (lentil curry and rice), but nowadays, I make a big batch of the chops with a side salad or chutney and fries.
If you try this recipe, I’d appreciate it so much if you could leave a review and rate it ⭐️⭐️⭐️⭐️⭐️in the comments below! I love hearing feedback, and the recipe rating helps others decide if they want to make this recipe. You can also share your creations and tag me on Instagram @eatdrinkpure
Masala Lamb Chops
Equipment
Ingredients
- 4 pounds lamb chops
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 1 1/2 teaspoons red chilli powder
- 1 1/2 teaspoons pink salt
Instructions
- Cut the rack of lamb to separate each chop. Mix all ingredients in a bowl and coat the lamb chops with the mixture. Marinate them for about 4 hours in the refrigerator.
- Take out of the fridge and let them come to room temperature ( about 15 minutes)
- Heat a large pan and fry the chops in batches making sure not to overcrowd the pan.
- Fry each side on high heat for 3-5 minutes per side (depending on how thick the meat is). Medium well is done at 145ºF/ 63ºC
- Serve with mint chutney or any other condiment of choice.
Notes
- When making these indoors, remember to scrape the bits of leftover meat between frying batches as they tend to burn and smoke up the kitchen. I’ve had my smoke alarm go off, so speaking from experience here!
- Marinate the lamb for at least 4 hours, as that is the time needed for the spices to seep into the meat.
- Sear on high heat first to get a good char on the meat.
- Make the lamb chops in batches so as not to crowd the pan.
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