Mouthwatering Masala Lamb Chops
There’s something about lamb chops that just feels elegant! With their delicate flavor, nothing else tastes quite like lamb and this is such a beautiful way to prepare it. Serve these grilled Masala lamb chops as an appetizer next time you’re hosting guests, or as the main meal with Couscous, Broccolini and Cucumber Salad.
Ingredients You’ll Need For These Grilled Lamb Chops With Garam Masala
For the Garam Masala marinade – Garam Masala, garlic cloves, fresh ginger, extra-virgin olive oil, brown sugar
For the grill – Lamb rib chops (about 2¼ pounds), and 6 green onions
For the mint chutney – Fresh mint and cilantro, garlic, ginger, Garam Masala, fresno chiles, brown sugar, red wine vinegar, extra-virgin olive oil, and salt
How To French A Rack Of Lamb
Frenching, or French trimming, a rack of lamb means that excess meat and fat are removed from the bones. This makes it easy to eat with your hands, and are sometimes called lamb lollipops. While you can accomplish this technique at home, you can also ask your butcher to french the lamb ribs for you. Our recipe for rack of lamb also features lamb prepared this way.
How to Cook Lamb Chops On The Grill
Marinate the lamb. In a large bowl combine the salt, garam masala, garlic, ginger, olive oil, and brown sugar. Add the lamb to the marinade and turn to coat. Cover and let marinate for 1 hour in the refrigerator.
Grill the lamb. Preheat the grill on high heat and brush the grates with olive oil. Add scallions and chops to the grill and cook until charred and the internal temperature of the chops reaches 130°F on an instant-read thermometer, 3-4 minutes per side. Transfer the chops to a platter and allow to rest for 5 minutes. Chop the green onions.
Make the chutney. In a small bowl, combine the chopped green onions, mint, cilantro, garlic, ginger, garam masala, chiles, brown sugar, salt, and vinegar. Gradually stir in the olive until just combined. Taste and add more salt as needed.
Serve. Drizzle the lamb chops with mint chutney.
How to Store Leftover Lamb Chops + Tips
Grilled lamb should be eaten within three or four days, or frozen for up to three months.
Make a bowl of Easy Raita for dipping, or serve Mint Sauce alongside.
Make it in a skillet if it’s not grill season! These can also be made on a flat top grill or even a smoker!
If you’re looking to prepare in advance, the lamb chops can be marinated overnight and the chutney can also be made ahead!
The marinade would be great on skirt steak or chicken thighs if you’re looking for an alternative to lamb.
Sheep and lamb make up only 1% of the livestock in the United States. If you can buy domestically raised lamb, it is mostly raised in California, Colorado, Texas.
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