Spicy Sticky Lamb Chops

Total Time:
40 min
15 min
5 min
20 min

4 servings

  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons fennel seeds
  • 1/4 cup plain yogurt
  • 1/4 cup tomato paste
  • 4 teaspoons finely grated ginger
  • 4 teaspoons minced garlic
  • 1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it mild, so you may want more) (recommended: Sriracha)
  • 2 teaspoons light brown sugar
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 teaspoon apple cider vinegar
  • 4 teaspoons vegetable or canola oil
  • 8 (1 1/4-inch thick) lamb loin chops
  • Preheat the oven to 475 degrees F.

  • Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.

  • Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.

  • Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.

  • Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.

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