Indian Style Lamb Chops – International Cooperation

These little tasties are a great example of international cooperation. The finest Irish lamb is combined with some delicious spices to give us Indian Style Lamb Chops. They were perfect with the Spinach Dahl I posted last week. They are delightful and I prepared plenty. There were three of us sitting down to eat. Three chops is plenty for one person. There are eight chops in a rack. You know what I did. 


  • 2 lamb racks (16 chops unless the sheep was named Adam or you are being short changed)
  • 2 teaspoons of smoked paprika
  • 2 teaspoons of cayenne pepper
  • 2 teaspoons of turmeric
  • 2 teaspoons of cardamom pods
  • 2 teaspoons of cumin powder (or seeds if you have them)
  • 2 teaspoons of fennel seeds
  • 1 teaspoon of black pepper
  • 1 tin of coconut milk (400ml)
  • 3 cloves of garlic
  • Juice and zest of a lemon
  • 5cm / 2″ piece of root ginger

Dry fry the fennel seeds in a frying pan. Add the fennel seeds, cardamom pods, ginger and garlic to a mortar. Bash them into a mush.

I had to get a pouring shot of these beauties.

Zest the lemon. Add the mortar contents to a large bowl along with everything else except the lamb.

This is a lovely collection of flavours. Try it.

Give it a good stir to combine everything. Slice the lamb into chops. Add them to the mixture, being sure to cover them with the marinade.

This is a great combination of Irish and Indian.

Leave these to marinade overnight if possible or for as many hours as time allows. Fire up the barbecue to hot. Please note that I usually recommend barbecuing on a medium-low flame. These are different. We want a nice bit of blackening on the outside and tender lamb on the inside.

The chops only take a few minutes on the barbecue. You will have made the simple spinach dahl I did last week and you could even have a nice bit of naan bread to round out the dish. Feel free to squeeze a bit of lemon juice over the dish before serving.


If ever there was a good reason for doing a bit of international cooperation, it’s now. This dish brings together the very best of the great Indian content and gives it the benefit of great Irish lamb. I am not claiming it as an “Indian” dish. But it is inspired by some of the great food of that continent. Try it. You will not be disappointed.

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Latest comments
  • Looks great. I miss those flavors. I’m going to try for an authentic restaurant in Paris.

  • I can almost smell those chops… Even though I’ve just eaten, my mouth was watering as I read the spice list.

  • They look absolutely delicious!

  • Why can’t we all get along like your lamb and masala?!! What lovely chops. And the whole meal? Wow!!!

  • I agree with you on the high temperature, because you want to achieve some nice browning while keeping the inside medium rare. For that reason I usually leave a rack of lamb in one piece.

      • Hmmm do you remember my post on testing putting stuff on the outside of meat? Except for salt and acid, it wouldn’t penetrate as much. So leaving it for a longer time would probably not have helped. By doing individual chops, you have much more surface to carry the flavor.

  • Well, in Australia these ‘chops’ are always called cutlets, are one of the most expensive and appreciated parts of the beloved beast these days often prepared your way/ Have to check my recipes against yours but know the finished dinner will be delightful. Love your use of cardamom and fennel people oft leave out but personally usually do not use the coconut milk. I cook mine on a very hot grill pan on top of the stove to good effect . . .and three per person are regarded elegant sufficiency here also. Yes, naturally use whole racks of lamb also but more for European ways of cooking :as South Asian and SE Asian ways don’t quite marry . . .

  • Well done to buy a rack. Over here at least you can save quite a bit of money that way, rather than buying individual chops. And slicing them up is a breeze.

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