| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 670 |
| Total Fat | 56 g |
| Saturated Fat | 23 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 143 mg |
| Sodium | 550 mg |
Reviews
A family favorite.
Loved the flavors in the marinade. Unfortunately my chops barely caramelized, and I mean barely. Maybe my oven is off…I’m going to stick with my recipe for chops.
I was looking for a recipe for lamb loin chops and this sounded so good I had to try….I had most but not all of the ingredients…..used coriander spice and a lamb spice blend as I didn’t have coriander seeds or fennel seed, didn’t have yogurt so used sour cream…it was so delicious! I roasted in oven, and used left over marinade on sweet potatoes.
The recipe was easy and delicious. I think I will grill them next time. Baking did not give my chops a crispy edge or sticky glaze. Aside from that, I loved making the marinade! Toasting and grinding the fennel seeds and coriander seeds gave the marinade a wonderful, fresh aroma. I will make this recipe again.
These were fabulous! I threw them on the grill instead of roasting in the oven, and the perfect medium rare made them the star of the tastiest Indian meal I’ve made to date. I also made Indian spiced rice, pureed peas and saag baag, a cold spinach salad with tofu. Delicious!
Fantastic!!! But cut cooking time in 1/2 unless your lamb chops are enormous. 20 minutes must be a typo.
Quick, easy, and delicious! I used the marinade both on the lamb chops and on an antelope shank, and they came out great!
These were very good and easy. Although, they aren’t spicy AT ALL, the meat is tender and super flavorful. In order for me to get then “sticky” I broiled for the last few minutes. I think next time I will try grilling them. Great with the pea puree also.
Great Recipe. Easy and delicious. The only way I make lamb chops now.
This lamb recipe was amazing. The only complaint I got was that there wasn’t enough.