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Tender Lamb Chops With Ginger And Crushed Spices

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Ingredients
  Mixed peppercorns 2 Teaspoon
  Coriander seeds 2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Ginger pulp 1 1⁄2 Teaspoon
  Crushed dried red chilies 1 Teaspoon
  Natural yogurt 1 Tablespoon
  Papaya pulp 3 Tablespoon
  Corn oil 2 Tablespoon
  Lamb chop 2 Pound, fat removed (1 Kilogram)
  Chopped fresh coriander 1 Tablespoon (For Garnish)
  Whole red chilies 4 (For Garnish)
  Onion rings 12 (For Garnish)
Directions

1. Grind the peppercorns, coriander seeds and fennel seeds in a spice grinder. Transfer to a bowl and add the salt, ginger, crushed dried chillies, yogurt, papaya pulp and oil. Blend together and rub the mixture over the chops.
2. Place the chops in a heatproof dish, cover with foil and leave in a cool place to marinate overnight.
3. Leave the foil over the chops and place in a preheated oven 240°C (475°F), Gas Mark 9 for 10-15 minutes, then reduce the temperature to 180°C (350°F), Gas Mark 4 and cook for a further 10 minutes.
4. Remove the foil and cook the chops for a further 7-10 minutes or until they are cooked through. Garnish with the fresh coriander, red chillies and onion rings and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4

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