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Minted Lamb Chops

Barbecue.Master's picture
  Lamb cutlets/Lamb chops 1 Pound, trimmed off excess fat (500 Grams)
  Cornstarch 1 Teaspoon
  Chopped mint 2 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Yogurt 4 Tablespoon
  Garlic paste 2 Teaspoon
  Ginger paste 1 Teaspoon
  Oil 4 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Teaspoon

Wash mutton chops.
Drain and pat dry on a kitchen towel.
Pound only the meat on the chops, hitting carefully with a meat mallet or a rolling pin (belan), taking care not to hit on the bones, to flatten and break the tissues to make it tender.
Mix all ingredients of the marinade in a wide dish.
Add the lamb and turn to coat well.
Cover and refrigerate for at least 4 hours, or overnight.
Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Add cornstarch to the meat and mix well.
Cook the meat on the lightly oiled barbecue on medium heat for 10 minutes on each side, brushing once inbetween with melted butter.
Cook until tender.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1619 Calories from Fat 1282

% Daily Value*

Total Fat 144 g220.9%

Saturated Fat 47.2 g236.2%

Trans Fat 0 g

Cholesterol 7.8 mg2.6%

Sodium 2586.1 mg107.8%

Total Carbohydrates 20 g6.6%

Dietary Fiber 2.6 g10.4%

Sugars 6 g

Protein 66 g131.1%

Vitamin A 27.1% Vitamin C 22.9%

Calcium 17.9% Iron 17.7%

*Based on a 2000 Calorie diet


Minted Lamb Chops Recipe