Chop Chop Lamb Chops

We didn’t eat lamb when I was a kid. There was “mutton” (goat) occasionally, but it was expensive and had to be cooked until it was falling off its old bones. (Beef was actually the least expensive meat, then chicken.) Here, your pan-to-plate time is less than ten minutes.




8–10 lamb chops, “Frenched” (ask a friendly butcher to “French” your chops or use a sharp knife to strip away fat to expose the long bone, leaving a “lollipop” shaped meat on top)



4 shallots, thinly sliced

20 curry leaves

2 small tomatoes, quartered

3 tablespoons white vinegar (or ¼ cup fresh lemon juice)

5 teaspoons Deepa’s Secret Spice (or substitute Quick Mix Meat)

3 tablespoons Ginger Garlic Paste

3 tablespoons unrefined coconut oil (melted over low heat) or extra virgin olive oil

1 teaspoon salt 

1 teaspoon fresh ground black pepper


Crowning flavor: 

3 tablespoons balsamic vinegar

2 tablespoons cilantro leaves, stemmed and finely chopped

2 tablespoons mint leaves, stemmed and finely chopped

2 tablespoons basil leaves, stemmed and finely chopped

Sprig curry leaves


Make ahead: You can marinate lamb chops in fridge up to 24 hours ahead of time. Bring to room temperature (sit out for one hour) before pan-roasting.

1. Preheat oven to 375ºF (for medium to well-done chops).

2. Mix marinade in large glass bowl. 

3. Rub marinade into the chops. Cover and leave at room temperature for an hour. 

4. Heat a heavy oven-proof skillet and brown chops in a single layer over high heat for 3 minutes (the oil is already in the marinade). Flip and brown for 2 minutes for medium doneness. For medium-well, you could finish the chops in the oven for 5 minutes. 

5. Serve naked (the chops, I mean) with Deepa’s Green Sauce if you like.

Crowning flavor: Drizzle the balsamic vinegar, with a quick movement of your hand, on the cooked lamb chops. Garnish with chopped cilantro, mint, and basil. A sprig of curry leaves makes a beautiful garnish. 



Disappearing leftovers: Give your colleagues lunch envy; brown bag your leftovers. Or cube lamb chops and add to whole grain pilafs. Truth is, these chops usually disappear, period, no leftovers. Make extra and hide them.