There’s something about the heat of this spice blend that intensifies the tender sweetness of the lamb. Although they require minimal effort, there are two key points to watch out for here. The first is to score the lamb chops well, so the spices reach all the way through the meat. The second is not to heat the oil too high; if you do so, the spices will burn and tarnish the earthy flavours.
Bengali Spiced Lamb Chops
This dish features tender lamb chops intensified with a spicy Bengali blend. The key is to score the lamb chops well and cook them at the right temperature to avoid burning the spices. The result is rich, golden lamb chops with earthy, aromatic flavours.
Servings: 4 Serves
Calories: 350kcal
Cost: $25
Equipment
- Large frying pan
- Sharp knife
Ingredients
- 8 medium-sized lamb chops
- 4 garlic cloves crushed
- 2 tsp ground cumin
- 1 tsp black mustard seeds crushed
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp black pepper
- ½ tsp sea salt
- ½ tsp ground cinnamon
- 1 tbsp coconut oil
Instructions
- Prepare the Spice Blend: Crush the garlic cloves with the sea salt to form a paste. Combine well with the remaining spices.
- Score the Lamb Chops: With a sharp knife, score the lamb chops with 3-4 incisions on each side.
- Coat the Lamb Chops: Lay the spice mixture out on a plate and coat the lamb chops well on both sides, rubbing well into the slits.
- Cook the Lamb Chops: Heat the coconut oil in a large frying pan to a medium heat. Fry the lamb for 2-3 minutes on each side, depending on thickness. They should be a rich, golden colour on the outside but still juicy and pink within.
- Serve: Serve the Bengali spiced lamb chops hot, accompanied by your favourite side dishes.
Notes
- Ensure the oil is not too hot to prevent the spices from burning.
- For a more intense flavour, marinate the lamb chops in the spice blend for a few hours before cooking.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
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These Bengali Spiced Lamb Chops were a hit at dinner last night! The spice blend really brought out the flavors of the lamb, making it tender and juicy.