Serves 4 INGREDIENTS
4 large lamb chops
1 lemon, freshly squeezed
½ cup Full Fat Greek Yogurt
½ cup Sour Cream
Salt, to taste
5 large garlic cloves, finely chopped
2-3 tbsp grated ginger
3 tbsp garam masala
1 tbsp cinnamon
4 tbsp cumin powder
2 tbsp chili powder
1-2 tbsp cayenne pepper (to taste, according to spice palette)
Take a large bowl and add the sour cream and yogurt. Squeeze in the lemon juice and add salt and mix. Add the chopped garlic and ginger and mix in. Add in the remaining spices – the garam masala, cinnamon, cumin powder, chili powder, and cayenne pepper. Mix the marinade to make sure everything is fully incorporated.
Take the lamb chops piece by piece and ensure they are fully coated in the marinade, and then add into a larger bowl with the remaining marinade. Refrigerate for up to 2 days if possible – the longer the better and the more potent the flavor!
After they have marinated, pre-heat oven to 375 degrees Fahrenheit (190 Celsius) take a large stainless-steel pan over medium-high heat and drizzle olive oil in. Take each of the lamb chops and place carefully in the pan. Cook each side for 3-4 minutes on each side, bringing a nice and bold sear to the outside of the lamb chops. Transfer the lamb chops to a baking tray and place in the top rack of the oven. Finish cooking off the lamb chops – for a medium chop, cook for a further 10 minutes.
Before shutting off the oven, move the temperature to ‘Broil’ to add an additional char. Do this for no more than 2 minutes and then remove the tray from the oven.
Serve with a side of vegetables and quinoa and enjoy!