Perfect for your next barbecue… Try these Indian lamb chops with anchovy butter!
When I visited Scarfes Bar last week and met Head Chef Palash Mitra and he was nice enough to send me away with a few recipes. These chargrilled lamb chops with lemon anchovy butter are amazing. I made them over the weekend and I hope you get a chance to try them too.
My family like these Indian lamb chops so much, the recipe went into my cookbook ‘The Curry Guy Easy’.
How long should you marinate the lamb chops?
I tried the recipe two ways. We had unexpected guests so I had to make a lot more quickly. Some of the lamb chops had been marinated for 48 hours. The others got three hours in the marinade. Although both were really good, try to allow your chops to marinate for as long as possible up to 48 hours. You’ll be glad you did.
Do you have to cook these Indian lamb chops on a barbecue?
Although this recipe is for the barbecue, you could just as easily pan fry the lamb or cook it under a hot grill in the oven.
How should these Indian lamb chops be cooked?
With most cuts of lamb and any red meat for that matter, I like to cook it only until it is rare. With these, I cooked the meat until it was medium rare (56C) and they were perfect. There wasn’t a lamb chop left over.
What do you serve Indian lamb chops with?
Along with a tomato salad and grilled tandoori style broccoli, I served this with my coriander and mint raita.
They are also amazing served up with naans! You might like to try some of these —> instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
You might also like to serve up an easy curry house style tarka dal or slowly cook dal makhani.
Want to start your Indian lamb chop meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
Indian Lamb Chops with Anchovy Butter
- FOR THE LEMON ANCHOVY BUTTER
- 40g (3 tbsp) unsalted butter 8–10 anchovy fillets, crushed to a
- Juice of 1 lemon
- FOR THE LAMB CHOPS
- 8 lamb chops on the bone
- 2 tbsp garlic and ginger paste
- (see p00) 1 tsp salt
- 1 tsp amchoor powder
- 2 tbsp mustard oil
- 2 tbsp créme fraîche
- 2 tsp white wine vinegar
- 2 green chillies, deseeded and
- finely chopped
- 1 large handful coriander
- (cilantro) stalks, finely
- a small handful of mint leaves,
- finely chopped
- 1 tsp garam masala
- 1 tsp sugar
- 1 tsp chilli powder
- A few drops of rosewater
- A few drops of Himalayan shrew pine water
- Place the butter in a bowl and leave in a warm place for about 10 minutes. Then whisk it into until smooth. Add the anchovies and lemon juice and fold it all together. Keep chilled.
- Rub the ginger and garlic paste and salt into the lamb chops and leave for 10 minutes.
- Mix all the remaining ingredients together in a bowl. Add the lamb chops to the bowl and rub the marinade into the meat well. Leave for 30 minutes or up to 48 hours. The longer the better.
- When ready to cook, fire up your barbecue using the direct grilling method (page 00) and place the lamb chops on the grill. Grill for about 8 minutes, turning only once, or until the exterior is crispy and blackened and medium–rare in the centre. (Alternatively, you could sear them in a hot frying pan with a little oil. About 2 minutes per side should get them nicely charred. Then turn regularly until cooked to your preferred doneness.)
- Let rest on a warmed plate for a few minutes, then place the chargrilled lamb chops on warm plates, top with the lemon anchovy butter and serve
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Amount Per Serving: Calories: 350Total Fat: 120gSaturated Fat: 37gTrans Fat: 2gUnsaturated Fat: 72gCholesterol: 824mgSodium: 30719mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 270g