TasteToronto | Hariyali Lamb Chops

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Hariyali Lamb Chops

Easy

Hariyali Lamb Chops

Nadia Boachie

Nadia Boachie

Instagram
Hariyali Lamb Chops

Method

Hariyali Lamb Chops 16 Steps

  • Step 1

    Season your lamb with a mixture of salt, pepper, ground cumin and garam masala and let sit for 10 minutes.

  • Step 2

    Blend all ingredients of your hariyali marinade. Place fresh cilantro, mint, chilis, ginger and garlic into a blender. Add up to 1/4 cup of vegetable oil and 1/4 cup of water to help you blend.

  • Step 3

    Place your drenched lamb rack in a large Ziploc bag and pour marinade over lamb. Seal Ziploc bag shut and massage it so marinade fully covers meat and place in the fridge for 4 hours to marinate.

  • Step 4

    30 minutes before you want to cook your lamb, remove from bag and let sit on counter.

  • Step 5

    Preheat oven to 450°F.

  • Step 6

    When ready to cook, take lamb out of bag, brush off excess marinade and heat a skillet.

  • Step 7

    Place 1 tablespoon of oil into hot skillet and sear lamb, fat side down for at least 5 minutes and continue to sear on all sides for an additional 5 minutes until fat cap is nice and charred and the outside of the lamb gets a nice char. The lamb should be in the pan searing for about a total of 10 minutes.

  • Step 8

    Take skillet off the stove top and place in the oven for 10-15 minutes until lamb is cooked to desired doneness. I like my lamb rare and therefore cook to an internal temperature of 110-115°F. Get your lamb up to 120°F for medium rare and 145°F for well done.

  • Step 9

    While lamb is in the oven and while lamb is resting, add 2 tablespoons of ghee into a pan. Add your green cardamom pods and bay leaf and cook for about a minute moving around in pan until fragrant.

  • Step 10

    Add the rest of your marinade into the pan with ghee and whole spices and cook sautéing until marinade cooks down a bit and oil separates out of mixture.

  • Step 11

    Add your Kashmiri chili powder and turmeric. Add 2 tablespoons of yogurt if using and mix well.

  • Step 12

    Add a teaspoon of garam masala and a tablespoon of kasuri methi. Season with more salt if necessary and place aside to serve with lamb.

  • Step 13

    To create yogurt dip, mix about 2 tablespoons of cooked marinade with 1/2 cup of yogurt and set aside to top lamb and also use as a dipping sauce for the lamb.

  • Step 14

    When lamb is ready, remove from oven, let rest for 10-15 minutes before slicing the chops single or double boned.

  • Step 15

    Place hariyali curry on a serving plate and arrange over your sliced lamb chops. Top chops with more marinade and finish with dollops of yogurt dip. Tip: If you want to be able to drizzle marinade over your lamb chops, you can 'thin out' your marinade by mixing a small amount with lamb drippings (if they are not too dark), oil or melted ghee.

  • Step 16

    Garnish with cilantro and serve hot.

Tags:

Indian Recipes

Lamb Chops

Hariyali Lamb

Hariyali Lamb Chops

Easy

Hariyali Lamb Chops

Nadia Boachie

Nadia Boachie

Instagram
Hariyali Lamb Chops

Yields:

Serves 4

Prep Time:

2 hours 0 mins

Inactive Time:

3 hours 0 mins

Cook Time:

0 hours 25 mins

0.0

Rate This Recipe

Indian

Main Dishes

Ingredients

Lamb Marinade

  • 1 rack of lamb, drenched

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon crushed black pepper

  • 1 teaspoon garam masala

  • 1/2 teaspoon cumin

  • 1 heaping cup fresh cilantro

  • 1 heaping cup mint

  • 3-4 red or green chilis

  • 1-inch piece of ginger

  • 4 garlic cloves

  • 1/4 cup vegetable oil

  • Water, as needed

Sauce

  • 2 tablespoons ghee

  • 1/2 teaspoon garam masala

  • 1 tablespoon kasuri methi

  • 2 green cardamom pods

  • 1 bay leaf

  • 1 1/2 teaspoons kashmiri chili powder

  • 1/2 teaspoon turmeric

  • 2 tablespoons yogurt (optional)

  • Salt and pepper, to taste

To Serve

  • 1/2 cup yogurt

  • Cilantro, to garnish

Send list of ingredients to myself

Method

Hariyali Lamb Chops 16 Steps

  • Step 1

    Season your lamb with a mixture of salt, pepper, ground cumin and garam masala and let sit for 10 minutes.

  • Step 2

    Blend all ingredients of your hariyali marinade. Place fresh cilantro, mint, chilis, ginger and garlic into a blender. Add up to 1/4 cup of vegetable oil and 1/4 cup of water to help you blend.

  • Step 3

    Place your drenched lamb rack in a large Ziploc bag and pour marinade over lamb. Seal Ziploc bag shut and massage it so marinade fully covers meat and place in the fridge for 4 hours to marinate.

  • Step 4

    30 minutes before you want to cook your lamb, remove from bag and let sit on counter.

  • Step 5

    Preheat oven to 450°F.

  • Step 6

    When ready to cook, take lamb out of bag, brush off excess marinade and heat a skillet.

  • Step 7

    Place 1 tablespoon of oil into hot skillet and sear lamb, fat side down for at least 5 minutes and continue to sear on all sides for an additional 5 minutes until fat cap is nice and charred and the outside of the lamb gets a nice char. The lamb should be in the pan searing for about a total of 10 minutes.

  • Step 8

    Take skillet off the stove top and place in the oven for 10-15 minutes until lamb is cooked to desired doneness. I like my lamb rare and therefore cook to an internal temperature of 110-115°F. Get your lamb up to 120°F for medium rare and 145°F for well done.

  • Step 9

    While lamb is in the oven and while lamb is resting, add 2 tablespoons of ghee into a pan. Add your green cardamom pods and bay leaf and cook for about a minute moving around in pan until fragrant.

  • Step 10

    Add the rest of your marinade into the pan with ghee and whole spices and cook sautéing until marinade cooks down a bit and oil separates out of mixture.

  • Step 11

    Add your Kashmiri chili powder and turmeric. Add 2 tablespoons of yogurt if using and mix well.

  • Step 12

    Add a teaspoon of garam masala and a tablespoon of kasuri methi. Season with more salt if necessary and place aside to serve with lamb.

  • Step 13

    To create yogurt dip, mix about 2 tablespoons of cooked marinade with 1/2 cup of yogurt and set aside to top lamb and also use as a dipping sauce for the lamb.

  • Step 14

    When lamb is ready, remove from oven, let rest for 10-15 minutes before slicing the chops single or double boned.

  • Step 15

    Place hariyali curry on a serving plate and arrange over your sliced lamb chops. Top chops with more marinade and finish with dollops of yogurt dip. Tip: If you want to be able to drizzle marinade over your lamb chops, you can 'thin out' your marinade by mixing a small amount with lamb drippings (if they are not too dark), oil or melted ghee.

  • Step 16

    Garnish with cilantro and serve hot.

Tags:

Indian Recipes

Lamb Chops

Hariyali Lamb

Hariyali Lamb Chops