Indian gujarati roast lamb chops


by Spice in the city website

Oh my god, oh my god, oh my god. I discovered these at an indian food & beer tasting recently - don't you go judging. If you love spicy and ethnic then this is for you. We used lamb forequarter chops but you could go with whatever you like - even shanks.


  • 1/2 kg lamb chops
  • 1/4 C lemon juice
  • salt to taste
  • 3T Gujarati Masala (see below)
  • 1t salt
  • 1/2t turmeric powder
  • 1/2t chilli powder
  • 1/2T lemon juice
  • 1/4C cooking oil
  • 1/2kg potatoes, washed & cut into wedges
  • To make the Gujarati Masala:
  • 4-5 garlic cloves
  • 2 inch piece of ginger
  • 8 fresh green chillies
  • 1.5t turmeric powder
  • 1T cooking oil
  • 1T lemon juice

1. Clean, rinse and dry chops, removing excess fat. Marinate in the lemon juice and salt for half an hour. 2. Drain the juices, rinse and dry the chops. 3. Make the gujarati masala while waiting for chops. Grind together all of those ingredients. 4.Then, make a marinade with all the ingredients except the potatoes, and apply 2/3rds of marinade onto the chops and leave overnight in fridge. Reserve the remaining marinade. 5. When ready to cook mix potatoes with remaining marinade and lay flat in the bottom of a roasting dish. Then lay the chops on top of the potatoes. 6. Preheat over to 190 deg. Cover dish in foil. 7. Roast for 20 mins. Remove, turn chops over, and baste in dripping. Cover and roast another 20 mins. 8. Remove, turn chops over, and baste in dripping. Roast another 10 mins uncovered. 9. Remove, turn chops over, and baste in dripping. Roast another 10 mins uncovered (Total roasting time is 1 hour, with 30 mins each side). 10. Finally to crisp up the chops to perfection grill 5 mins each side. 11. Serve equal parts chops and potatoes, and fill half your plate with buttery sauteed cabbage and courgettes.