If you’ve ever longed for tender, juicy lamb chops infused with deep spices and tangy flair, you’ve found your perfect match. This Lamb Chops Recipe is not only flavor-packed but also easy to follow—perfect for home cooks looking to impress family and guests without spending hours in the kitchen.
These chops are marinated in a rich blend of yogurt, ginger-garlic paste, tomato, and robust South Asian spices, then slow-cooked to tender perfection or roasted in the oven for a slightly crisped edge. Whether you’re prepping a hearty weekend dinner or celebrating a special occasion, this recipe delivers every time.
Who This Recipe Is For
This Lamb Chops recipe is for home cooks who love bold, spiced meals, fans of Pakistani and North Indian cuisine, or anyone ready to explore the power of marination and slow cooking. It’s also a hit for busy weeknights when you want something satisfying yet fuss-free, or for those planning a festive feast that needs a showstopper main course.
Why You’ll Love These Lamb Chops
- Deep, layered flavors from roasted cumin, coriander, chaat masala, and more
- Incredibly juicy and tender texture thanks to the yogurt and slow cook method
- Easy to prepare with two cooking methods: stove-top or oven
- Customizable for your spice preferences or pantry availability
- Perfect for gatherings or special dinners—it looks and tastes gourmet without the stress
Ingredients You’ll Need
Here’s what you’ll need for the marinade and cooking process:
- ½ kg lamb chops
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder
- Salt to taste
- 1 tsp all spice powder
- 1 tsp roasted & crushed cumin
- 1 tsp roasted & crushed coriander
- 1 tsp chaat masala
- 1 tbsp chopped green chili
- 2 tbsp lemon juice
- 1 tsp red chili flakes
- 1 tsp crushed black pepper
- ½ cup yogurt
- 1 tbsp tomato paste
- ½ cup pomace olive oil
- ½ cup fried & crushed onion
- Green coriander for garnish
Equipment You’ll Need
Before getting started, make sure you have the following kitchen tools:
- Large mixing bowl
- Measuring spoons
- Whisk or spoon for mixing
- Deep non-stick skillet or heavy-bottom pan (for stove-top method)
- Baking tray (for oven method)
- Basting brush (for oven method)
- Aluminum foil (optional, to retain moisture in oven)
- Sharp knife and cutting board
- Serving platter and garnish tools
Step-by-Step Directions
1. Marinate the Lamb
In a large mixing bowl, add lamb chops and all other ingredients. Mix thoroughly to ensure each piece is evenly coated. Cover the bowl and marinate for at least 2 hours—longer if you can (overnight is ideal for deeper flavor).
2. Cooking Method 1 – Stove-Top Simmer
- Heat the pomace olive oil in a deep pan on medium heat.
- Add the marinated lamb chops and cover the pan with a tight-fitting lid.
- Let it simmer on medium-low heat for about 1 hour, or until the lamb is fully tender and the marinade has thickened into a rich coating.
- Occasionally check and stir gently to prevent sticking.
- Once done, dish out the lamb chops, garnish with chopped coriander, and serve hot.
3. Cooking Method 2 – Oven-Baked Perfection
- Preheat your oven to 180°C (350°F) for 10 minutes.
- Place the marinated lamb chops on a greased baking tray and lightly brush with oil.
- Bake for 30 minutes, flipping halfway through at 15 minutes and brushing again with oil.
- For an extra crisp finish, broil for the last 3-5 minutes while watching closely.
- Garnish and serve warm.
Serving Suggestions
Lamb chops shine brightest when paired with complementary sides. Here are a few suggestions:
- Mint yogurt raita or cucumber yogurt dip for a cooling contrast
- Warm naan or garlic flatbread
- Simple cucumber-tomato-onion salad with lemon juice and salt
- Saffron rice or jeera rice
- A slice of lemon to squeeze right before serving
Drink Pairings:
- A light red wine like Pinot Noir or Grenache
- Non-alcoholic: sparkling lemonade or mango lassi
Storage and Reheating Tips
Have leftovers? Here’s how to store and enjoy them again:
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Freeze cooked lamb chops in zip-lock bags for up to 2 months
- Reheat: Warm on a skillet with a splash of water and cover for 5–7 minutes, or bake at 160°C (320°F) for 10 minutes until heated through. Avoid microwaving for too long to preserve texture.
Recipe Tips and Variations
Expert Tips:
- Don’t skip the yogurt—it’s key for tenderizing the lamb and adding creaminess
- For even more flavor, marinate overnight in the refrigerator
- If the sauce gets too thick on the stove, add a splash of water to loosen it
- Use bone-in chops for maximum flavor and juiciness
Variations:
- Spice Swap: Replace red chili powder with paprika for milder heat
- Herb Twist: Add dried mint or rosemary for an earthy aroma
- Grill It: These chops can be grilled over medium heat for a smoky finish—great for BBQs!
- Dairy-Free: Substitute coconut yogurt for regular yogurt if needed
FAQs About Lamb Chops
Can I use beef or chicken instead of lamb?
Yes! You can swap lamb for beef short ribs or bone-in chicken thighs. Adjust cooking time accordingly: chicken will take less time, beef may need more.
What if I don’t have chaat masala?
Chaat masala adds a unique tang. If unavailable, mix a pinch of amchur (dry mango powder) with a little black salt and cumin as a quick substitute.
Is pomace olive oil necessary?
Pomace olive oil has a high smoke point, ideal for slow cooking. However, you can use vegetable oil or ghee as alternatives.
How do I know when lamb chops are cooked perfectly?
They’re done when the meat is tender, pulls easily from the bone, and the internal temperature reads 145°F (63°C) for medium-rare.
Can I skip frying onions and use store-bought?
Absolutely. Use store-bought fried onions to save time—just make sure they’re not overly salty.
Final Thoughts and Call to Action
This Lamb Chops Recipe is one of those rare dishes that combines comfort food warmth with restaurant-style presentation. It’s hearty, aromatic, and full of personality from the very first bite. Whether you’re preparing it for a festive dinner or spicing up a regular weekday, this dish promises to be a favorite in your rotation.
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Bon Appétit!