Name: Roasted Lamb Chops recipe by Affaf Ali at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: (To pressure cook); Lamb chops - 1kg; Onion - 1large or 2small; Coriander leaves - 10 to 15leaves; Cinnamon, clove, cardamom - 1each; Ginger garlic paste - 1tspn; Salt - according to taste; Water - 1 to 1.5 glass; For Binding; Black peppercorns - 100 grams ( grind coarse); Mint leaves - 3 tspns; Lemon wedges for garnishing.

ABOUT Roasted Lamb Chops RECIPE

Treat your near and dear ones with these melt in mouth Lamb Chops. The uniqueness of these chops - they are cooked using two techniques. First step is to pressure cook with assorted spices and few ingredients. Later it's pan fried/ roasted with a coat of coarse peppercorn and fresh mint. The chops are soft, juicy from inside, crisp and spicy from outside with dash of mint and lemon juice.

Ingredients Serving: 4

(To pressure cook)
Lamb chops - 1kg
Onion - 1large or 2small
Coriander leaves - 10 to 15leaves
Cinnamon, clove, cardamom - 1each
Ginger garlic paste - 1tspn
Salt - according to taste
Water - 1 to 1.5 glass
For Binding
Black peppercorns - 100 grams ( grind coarse)
Mint leaves - 3 tspns
Lemon wedges for garnishing.

Instructions

Wash the lamb chops carefully. In a large cooker add all ingredients mentioned under - to pressure cook, cook for 5 to 6 whistles on medium flame. (The Cooking time will vary depending on meat quality, hence cook accordingly)
Once the pressure is released. Cook stock & chops on medium flame till stock reduces to thick paste. It is important to get this consistency without burning. The thick paste will enable pepper powder to stick to chops.
In a wide flat plate spread a thin layer of pepper powder, add finely sliced mint leaves. Coat the chops evenly with this mixture.
(To relish this dish it's recommended to have them hot just fried out of pan).
In a non stick pan heat some oil in medium flame. Fry the chops by pressing them gently with ladle for even roasting. Flip sides. Add dash of lemon juice.
Serve hot.

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