Spicy Sticky Lamb Chops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 670
- Total Fat
- 56
- Saturated Fat
- 23
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 143
- Sodium
- 550
- Total: 40 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 20 min
Ingredients
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
Directions
- 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.