MASALA LAMB CHOPS

Prep Time:

20 Minutes

Cook Time:

1 Hour

Serves:

8 Servings

Level:

Intermediate

Ingredients

8 lamb chops, french trimmed
1 tablespoon Ginger Garlic Paste
½ tsp Ground Turmeric
½ tsp Ground Cumin
1 tablespoon Gogi’s Garam Masala
½ tablespoon Salt
½ tsp Pepper
2 tablespoons Lemon Juice
½ cup Greek Yogurt
Pomegranate Seeds, for garnish
Pistachios, for garnish
Cilantro, for garnish

Preparation

In the large bowl, combine the greek yogurt with all the spices, ginger garlic paste, and lemon juice. Fold the yogurt marinade until well combined. Add in the lamb chops, and mix well in the marinade, coating each piece well.

Cover and marinate in the fridge for a minimum of 2 hours or overnight. Once marinated, let the chops sit on the counter for 10 minutes to take the chill off while you preheat the BBq on High.

Cook the lamb chops on high heat for 3 to 4 minutes on each side, until reaching an internal temperature of 130℉.

Arrange on your serving platter and top with crushed pistachios, pomegranate seeds, and cilantro. Serve alongside a mint chutney and enjoy!

Hosting Tips

Have everything prepped and ready to BBQ so you can spend as much time with your guests and not in the kitchen!
Serve on a big platter and share the meal family style. The french-trimmed cuts of lamb chops act like a lollipop and are easy for hand-held backyard BBQ’s.
I love serving these on a black dish so colours of the Masala Lamb Chops with the bright colours of garnishing pop on the plate.
Mint chutney and lamb chops are a perfect combo! Serve this up alongside a cooling Kachumber Salad of cucumbers, red onions, cherry tomatoes, cilantro, dressed with lemon juice and a touch of Chaat Masala.
Have extra pistachios and pomegranate kernels on the table for anyone who’d like to heap more garnish onto their Masala Lamb Chops.
Chef Rick loves pairing his Masala Lamb Chops with an ice cold beer!