Most of my go-to dishes are heavy on the vegetable front, but to balance my family’s diet I regularly cook meat, too. It varies from beef, pork and and lately, I’ve been asked to prepare lamb chops more often. They are easy to make, fun to eat and go well with this flavorful ginger and garam masala marinade. Trust me, well worth a try. Come and cook with us!
It’s actually quite ironic that I grew up not liking Indian spices at all. I’ve certainly come around. Whether chai tea or curry, Indian spices are now featured more heavily in my cuisine. The marinade for these lamb chops, for example, uses garam masala which is a ubiquitous Indian spice mix that is translated to “warm spice blend”. In fact, like many other spices in the Indian cuisine, garam masala makes the body warm and includes the usual suspects such as cumin, coriander, cardamom, cloves, cinnamon and nutmeg, just to name a few… Add garlic, ginger and lemon to it and you’re in for a tasty treat.
The chops can easily be roasted in the oven (approx. 15-20 min in 400 degrees F), but I tend to make them in my cast-iron skillet which I use so often that it practically lives on my range. Pancakes in the morning, sautéed vegetables for lunch and pan-fried chops for dinner. My version of one-pot-meals!
Depending on your guests and table manners – my kids love to chew the meat off the bones – you can use the bones to make a lamb bone broth. It goes well with hearty vegetable soups including my favorite and delicious vadouvan spiced carrot soup that I will write about soon. For now, let’s stick to the chops! Come and cook with us!