So now that my rather verbose previous post explained the newfound prominence of lamb chops in my weekly diet, here’s a delicious recipe for making them. Lamb chops hold a special place in my heart because they’re one of the first dishes I remember making. My mum would let me spice them while she took care of the rice and whatever vegetables. When I took over the cooking, I dressed up the recipe a little (my mum now texts me three times a week asking for the recipe, which she insists is easier than just writing it down, and I’ll admit I take pleasure in having graduated to that stage). I basically make lamb chops one of two ways each time I make them: the first is this one (and you can swap out any chutney or jam to mix it up), and the second is with a balsamic reduction (I shall post that recipe another time).
These lamb chops are succulent, flavorful, and super easy. I like my lamb towards medium-well, so if you like yours rarer, then adjust the cooking time as fitting for your oven. Also, I like the nuttiness of toasted garlic, but if you’re not a garlic-fan, feel free of omit it. I cook these in the toaster oven – I find that the smaller space gets the lamb crispier on the outside and moist on the inside. Cooking time would vary if you use a regular oven.
Tamarind-Glazed Lamb Chops
As many lamb rib chops as you want (ask your butcher to cut them one rib thick)
For each chop:
1/2 tsp of tamarind chutney (I like Geeta’s)
1/4 tsp of yellow mustard
1/4 tsp of curry powder
1/4 tsp of olive oil
Salt and Pepper to taste
A couple thin slices of fresh garlic
Pistachios, chopped, to serve
1) Line the baking sheet that came with your toaster oven with foil. If it came with a mini grill rack, put it on top of the foil. If it did not, then just add a layer of parchment paper on top of the foil (the foil allows for easy clean up, but my mum and dad both work in the medical profession and would never let us cook directly on foil because it’s linked to Alzheimer’s).
2) Spread out the lamb chops. Evenly sprinkle with the spices.
3) Dollop the chutney and mustard on top and blend into the lamb and spices until the chops are evenly coated.
4) Coat the lamb with the olive oil
5) Place the garlic slices on top
6) Bake at 450 degrees for 15 minutes for medium-well
7) Sprinkle the pistachios on top and serve (I recommend rice and my spice-roasted cauliflower)
You must eat these IMMEDIATELY!! Trust me, you won’t want to wait : )