Lamb chops/ cutlets- 1/2 kg (around 6 of them)
Greek yoghurt- 2 tbsp
Ginger garlic paste- 2 tsp
Kashmiri chilli powder- 1 tsp
Chilli powder (spicy variety)- 1/2 tsp
Garam masala- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Tomato paste/puree- 1 tsp
Coriander leaves- 2 tbsp, finely chopped
Salt- to taste
Butter- 1/2 tbsp, melted, to baste
Wash and pat dry the lamb chops.
Trim off as much of the fat possible (refer notes)
Flatten the chops with a mallet, or use your knife to hammer the meat (with the sharp side) so you create incisions on the meat but it doesn’t cut through. Do rapid movements like you are using a mallet. This helps with making the meat tender. If you cant figure any of these, use your palm to flatten the meat.
Mix together all the ingredients for the marinade and rub all over the lamb chops.
Cover and marinate in refrigerator for at least 2 hrs. Overnight is best.
When ready to cook, preheat oven to 200C and line a baking tray with heavy duty silver foil.
Brush a bit of the butter on the foil and arrange the lamb chops without touching each other.
Bake for 15 minutes.
Take the tray out, and baste with melted butter.
Change the oven setting to broil/grill mode on the highest setting. Mine is at 250C. Wait for the oven to preheat to the setting.
Place the tray right under the grill for 3 to 4 minutes.
Take the tray out, flip the chops, baste with melted butter and place back under the grill for another 3 to 4 minutes.
Remove and keep aside for about 5 minutes before you serve.
Notes: If you get the lamb cutlets from the supermarket then it will usually have a layer of fat, try and take that off. However, from the Indian butchers, you will most probably get them without the fat.
The grilling time depends on the grill power. If its a low power one, then grill for another 3 to 4 minutes. The chops need to have a charred effect and must also be cooked through. That said, be careful to not burn them.
The chops go really well with Mint coriander chutney.