Masala Lamb Chops

5 from 1 vote

These masala chops are seasoned to perfection with just 5 pantry staples. If you're intimidated by cooking lamb, this is a great beginner recipe.

Prep Time10

Cook Time30

Inactive Time1

Total Time1 40

Course: Entree

Cuisine: Pakistani

Servings:

Calories: 510kcal

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 an hours in the refrian erator.
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. There is no need to use any fat as the lamb has enough to help sear the chops.
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.

With the air fryer set to 400ºF/200ºC, Add the chops in a single layer to the air fryer basket. You will need to cook in severa batches so as not to over crowd the basket.
Air-fry for 7-10 minutes, flipping the chops half way through Check the doneness with a meat thermometer.
Add the chops to a platter as they finish cooking and serve with mint or imli ki chutney.

When making these indoors, remember to scrape the bits of leftover meat between batches of frying, 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 an hour, and ideally overnight as that is the time needed for the spices to fully seep into the meat.
Sear on high heat to get a good char on the meat.
Make the lamb chops in batches so as not to crowd the pan.