Name: Easy Lamb Chops
Prep time: 30 min
Cook time: 90 min
Total time: 300 min
Ingredients: 1 kg lamb chops; 2 tbsp passata (or 2 serving spoons if you want it saucy) (can use blended tomatoes/tin tomato instead); 2 tbsp tomato ketchup (or 2 serving spoons if you want it saucy) (can double the passata if you don't use ketchup); 2 tsp full crushed ginger; 1 tsp full crushed garlic; 1 tsp full red chilli powder; 2 tsp full coriander powder; 1 tsp level cumin powder; 1 tsp level black pepper; 1/2 tsp full turmeric powder; 1 1/2 tsp full salt (reduce salt to 1tsp if you added more passata/ketchup for sauce); 1/2 tsp full mint sauce; 2 tsp level soy sauce; 2 tsp full tandoori powder (or use paprika powder instead); 2 tsp level lemon juice; 2 tbsp oil

Print Recipe

Easy Lamb Chops

These lamb chops never fail to impress any guests, perfect to oven, steam or even BBQ. They can be eaten with chips, wedges, roasted potatoes or roti.

Prep Time30

Cook Time1 30

Marinating Time3

Total Time5

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: bbq, lamb, oven, tomato-free

Servings: 4

Equipment

Oven or BBQ Grill
Oven tray
Foil

Ingredients

1 kg lamb chops
2 tbsp passata (or 2 serving spoons if you want it saucy) can use blended tomatoes/tin tomato instead
2 tbsp tomato ketchup (or 2 serving spoons if you want it saucy) can double the passata if you don't use ketchup
2 tsp full crushed ginger
1 tsp full crushed garlic
1 tsp full red chilli powder
2 tsp full coriander powder
1 tsp level cumin powder
1 tsp level black pepper
½ tsp full turmeric powder
1 ½ tsp full salt reduce salt to 1tsp if you added more passata/ketchup for sauce
½ tsp full mint sauce
2 tsp level soy sauce
2 tsp full tandoori powder or use paprika powder instead
2 tsp level lemon juice
2 tbsp oil

Instructions

Marinate the meat with the rest of the ingredients for at least a few hours for better taste (marinating overnight is even better, ensure to cover and refrigerate).
Double foil the bottom of a deep oven tray, lay out the marinated chops. Add a few potatoes (2-3cm wide pieces) amongst the chops if you wish (add them after marinating if you will be refrigerating the marinated chops). Cover the tray with foil and ensure all edges are pinched for an air-tight seal.
Place tray in a preheated oven on Gas Mark 4 1/2 (175 C) to 5 (180 C) for 1 hour.
Open the foil (turn over the chops with tongs if you wish), and let cook for another 30 minutes.
If the sauce is still watery, turn the heat up to burn the excess water away until it is a consistency you like. If you want the chops dry, keep them in the oven for longer.

Notes

If you want to leave the chops to cook slowly, cook on Gas Mark 3 (160 C) for 2 hours, and then open the foil up to check if the chops are cooked through or if the water needs burning away. Meat is cooked through if a knife pierces easily into it.

Easy oven curry:

To make a curry out of the above, add 3X the amount of passata, 4 cloves, 5 peppercorns, 1 cinnamon piece, 1 tsp full cumin seeds, 2 handfuls fried onions (crushed with hands). After an hour in the oven, mix and place foil cover back on without sealing too tightly.

Tomato-free version of the recipe:

Use 4 tsp full coriander powder instead of 2, and 4 tsp full tandoori powder instead of 2. Omit the passata and ketchup.

Note about measurements/ingredients:

tsp level = filling the teaspoon up to the edges (as if you have levelled (solid) ingredients off with your finger)

tsp full = slightly heaped

tsp heaped = a good mound on top (much higher than 'tsp full')

serving spoon = a large spoon equivalent to 3 tbsp of liquid

cup = 237ml

For baking recipes, the tsp and tbsp are exact amounts and baking spoons are required.

Any green chillies used are the regular Indian green chillies, as opposed to the smaller, hotter bullet chillies. Any mint used is spearmint.