Ujagar Singh Lamb Chops
Indulge in the rich, aromatic flavors of Ujagar Singh Lamb Chops, a stunning dish that combines tender, juicy lamb with a bold Indian-inspired marinade. This recipe features lamb chops marinated in a luxurious blend of full-fat yogurt, ginger-garlic paste, and fragrant spices like cumin, coriander, garam masala, and a dash of red chili for just the right amount of heat. Marinated overnight, the lamb absorbs all the complex flavors, resulting in a deeply flavorful meal. Expertly seared to a golden-brown crust and cooked to perfection, these chops are finished with a sprinkle of fresh cilantro for a bright, herbaceous touch. Perfect for a special dinner or festive gathering, serve these lamb chops with warm naan, basmati rice, or a crisp side salad. Easy to prepare yet captivatingly delicious, Ujagar Singh Lamb Chops are sure to become a new favorite.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 1 cup full-fat yogurt
- 2 tablespoons ginger-garlic paste
- 0.5 teaspoons turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground cumin, ground coriander, garam masala, lemon juice, and salt. Mix well to form a smooth marinade.
Add the lamb chops to the marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and let the lamb marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.
Remove the lamb chops from the refrigerator about 30 minutes before cooking to bring them to room temperature.
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Place the marinated lamb chops on the skillet, making sure not to overcrowd the pan. Cook them for 4-5 minutes per side, depending on the thickness of the chops, until they develop a nice, golden-brown crust.
Reduce the heat to medium and cook the chops for an additional 4-5 minutes, turning occasionally, until they reach an internal temperature of 145°F (63°C) for medium-rare or to your desired level of doneness.
Once cooked, remove the lamb chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.
Garnish the lamb chops with freshly chopped cilantro and serve hot. Pair with naan, rice, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
3968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.5 g | 412% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.0 g | ||
| Protein | 242.3 g | 485% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3881 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
