Nigella Lamb Chops Recipe

Nigella Lawson’s Spicy Lamb Chops recipe is made with lamb chops, garlic, ginger, green bird’s eye chillies, chili garlic sauce, Worcestershire sauce, ground coriander, Kashmiri chili powder, and garam masala. This delicious Spicy Lamb Chops recipe creates a flavorful dinner that takes about 55 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

For the Lamb Chops:

• 8 lamb chops (French trimmed)
• Smoked butter (for basting) – recipe below

For the Smoked Butter:

• 250 grams butter
• 1 medium piece of coal (1x 250 grams jar, sterilized)

For the Marinade:

• 3 cloves garlic
• 5 cm (2 inches) piece of ginger root
• 2 green bird’s eye chillies
• 2 tablespoons chili garlic sauce (Lee Kum Kee brand)
• 2 tablespoons Worcestershire sauce
• 1½ teaspoons ground coriander
• 1 teaspoon Kashmiri chili powder
• ¼ teaspoon garam masala
• Salt, to taste

How To Cook Lamb Chops:

1. Prepare the Marinade: Blend garlic, ginger, and chillies with a splash of water to make a smooth paste. Combine this paste with chili garlic sauce, Worcestershire sauce, ground coriander, chili powder, garam masala, and a pinch of salt in a deep dish. Add lamb chops, mix well to coat, cover, and refrigerate overnight.
2. Make the Smoked Butter: Melt the butter in a saucepan with a lid and set aside. Heat the coal on an open flame until glowing, then turn off the heat. Drop the hot coal into the melted butter—it will start to smoke. Cover and let infuse for 1 hour. Strain the butter through a muslin-lined sieve into a sterilized jar, discarding the coal. Store in the fridge.
3. Cook the Lamb Chops: Preheat your oven to 200°C (425°F/gas 7). Line a baking tray with foil and place a wire rack on top. Arrange the marinated lamb chops on the rack. Bake for 35-40 minutes, basting with smoked butter halfway through cooking. Serve warm with roti and mint raita.

Recipe Tips

• Marinate Overnight: For the best flavor, make sure to marinate the lamb chops overnight. This allows the spices and flavors to deeply penetrate the meat.
• Preheat Your Oven: Ensure your oven is fully preheated to 200°C (425°F) before placing the lamb chops inside. This helps them cook evenly and get a nice sear.
• Use a Wire Rack: Cooking the lamb chops on a wire rack over a foil-lined tray helps them cook evenly and allows excess fat to drain away.
• Baste Frequently: Baste the lamb chops with smoked butter halfway through cooking to keep them juicy and add extra flavor.
• Let Rest Before Serving: After baking, let the lamb chops rest for a few minutes before serving. This helps the juices redistribute and keeps the meat tender.

How To Store & Reheat Leftovers

• Refrigerate: Let leftover Spicy Lamb Chops cool to room temperature. Put them in an airtight container and refrigerate for up to 3 days.
• Freeze: Cool leftover Spicy Lamb Chops completely, then store in a freezer-safe container or wrap them tightly in foil. Freeze for up to 3 months. To thaw, leave them in the fridge overnight before reheating.
• Reheating: Reheat leftover Spicy Lamb Chops in a preheated oven at 350°F for about 10-15 minutes until warmed through, or gently on the stovetop over medium heat, turning occasionally to avoid drying out.

Nutrition Facts

Serving Size: 1 chop (100g)

• Calories: 245
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 26g

Try More Ina Garten Recipe

• Nigella Lamb Ribs Recipe
• Nigella Butterflied Lamb Recipe
• Nigella Lamb Tagine Slow Cooker
• Nigella Lamb Pomegranate
• Nigella Leg Of Lamb Recipe