10-minute spiced lamb chops

10-minute spiced lamb chops

Anjum's Quick & Easy Indian
Cooking time
10 mins
Lisa Linder

These are lovely for a barbecue; just put them in the fridge to marinate the morning before you need them. Small, delicate cutlets make great appetisers with tangy coriander chutney on the side, or larger chops work as a main meal with vegetables or salad, naan and raita. If you don’t have black cumin, use regular ground cumin instead.

For the marinade


Quantity Ingredient
20g root ginger, coarsely chopped, (peeled weight)
5 fat garlic cloves
50g greek yogurt
1/4 teaspoon freshly ground black pepper
1 rounded teaspoon black or regular cumin seeds
3/4 teaspoon chilli powder
1 tablespoon garam masala
1 3/4 tablespoons lemon juice
1 tablespoon vegetable oil

For the lamb

Quantity Ingredient
6 lamb chops or cutlets on the bone
lemon wedges, to serve


  1. Blend together all the ingredients for the marinade until smooth using a hand-held blender, adding enough salt for it to taste slightly salty to your palate.
  2. Pierce the lamb all over with a fork and place in a shallow dish with the marinade, turning to coat well. Cover and marinate in the fridge for around two hours, or overnight if possible.
  3. When ready to eat, preheat your oven to its highest temperature, or turn on the grill in the oven to its highest setting. Place the lamb on a baking tray and cook for nine to 10 minutes, turning halfway. Remove from the oven, cover and leave to rest for five minutes. Serve hot, with lemon wedges.


  • In India, cooks tenderise their meat with green papaya paste. Green papaya can be found in Oriental supermarkets so, if you find it, buy it and use on all your meats before using in a recipe. For the recipe above, grate 20 g of green papaya and marinate the meat in this paste for 30 minutes, before wiping it off. Continue from the point of adding the spiced marinade.
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