Indian-Spiced Lamb Chops

Lamb chops aren't a cut of meat I often buy. It's fairly expensive and you don't get a whole lot of meat. Besides which, I don't often see it in the supermarket. Any I do find always look rather anaemic and skinny. However, when I managed to get to GG Sparks last weekend, I took full advantage of the trip and picked up these lovely chops. At around £6 / £7 for 4 chops (albeit organic), they're not something to be taken upon lightly...

There has been much, much talk to the lamb chops at New Tayyabs. The last time I went, I asked the chef what the secret was to such delicious chops, but alas (and unsurprisingly), he wouldn't reveal their secret. So I had to make it up as I went along.

Of course, my chops will never be the same as the Tayyabs one, but I think I did a pretty good job. The charring was delicious, the lamb tender and the marinade worked its way right through the meat. As they're served on a sizzling plate in the restaurant and I don't have one, I figured a ridged griddle pan might have the same effect - certainly in the summer, the bbq will also work well.

Indian-Spiced Lamb Chops

For 2

4 lamb chops
1 tsp cumin seeds
3 green cardamom pods
1 tsp black mustard seeds
1/2 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
2 fat cloves of garlic, sliced
2" ginger, minced finely
1 green chilli, chopped finely
Zest of a half a lemon
1 tbsp tomato puree

In a small, non-stick frying pan toast the cumin, cardamom pods and the black mustard seeds until fragrant. Take care not to burn them. Add them to a mixing bowl. Add the rest of the ingredients apart from the lamb chops and mix well. Smear over the chops and refridgerate, marinating overnight. I actually marinaded them for three days, which meant that they were very tasty indeed.

Bring to room temperature before cooking. Scrape off the marinade (the garlic and ginger burning will become bitter). On a super hot , dry griddle pan add the chops. I didn't find there was any need for oil. Griddle for 2 minutes each side for medium rare, and leave to rest somewhere warm for 10 - 15 minutes. Sprinkle with chopped coriander and a squeeze of lemon juice.

I served this with cardamom rice, cucumber raita and sprout tops stir-fried in garlic, ginger, chilli and mustard seed.