Pan-Seared Lamb Chops
Pan-Seared Lamb Chops is an original recipe, and it is made with a unique marinade of spices, nuts, and fresh herbs. It is then cooked on low heat and finally pan-seared with onions and tomatoes, giving the well-done chop pieces a moist and textured finish. This dish is an all-time crowd-pleaser, and it has the advantage of being made ahead of time.
Equipment
- Stovetop
Ingredients
For the marinade:
- 5 lamb chop pieces
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- 1 tbsp yogurt
- 1 tsp garam masala
- 4 sprigs cilantro
- ½ tsp turmeric powder
- 4 Thai green chilis small
- ¼ cup almonds blanched, powdered
- 1 tsp salt
For the pan-searing:
- 1 red onions chopped fine
- 1 cup cherry tomatoes chopped fine
- 1 tbsp ghee
Instructions
How to make the Pan-Seared Lamb Chops:
- Grind all the ingredients of the marinade. Wash and marinate the lamb chops for at least one hour or preferably over night.
- Place the marinated lamb chops in a non-stick pan. Cook on low heat for 15 minutes on each side. It is important to be patient at this stage. The lamb chop pieces must be cooked thoroughly, so it takes longer time to do so on low heat.
- Remove the lamb chops and keep aside. In the same pan, add a tablespoon of clarified butter or ghee. On medium heat, sauté the onions for 2 minutes. Then, add the tomatoes and sauté for an additional minute or two.
- Gently, place the pre-cooked lamb chops in the pan. Cook on medium heat for two minutes on each side. You want the onion-tomato mixture to form a crust on top of the chops.
Notes
- Nonstick pan or a well-seasoned cast iron skillet or pan works well for the pan-seared lamb chops. You want the onion-tomato mixture to form a crust or a coating and not fall off easily.
Nutrition
Calories: 64kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 474mgPotassium: 175mgFiber: 2gSugar: 2gVitamin A: 275IUVitamin C: 9mgCalcium: 38mgIron: 1mg
