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Grilled Cheesy Lamb Chops

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Vineet Bhatia
Vineet Bhatia
Discover Vineet's blend of North and South India with these delicious cheesy lamb chops. Rare in Indian Cuisine, the lamb's marinade is based on oil not yogurt and is brought alive with ginger and garlic. Vineet serves up his lamb chops with curry leaf tossed potatoes. This Grokker Premium video is a part of Vineet's series on progressive Indian Cuisine.

Cooking Recipe

Lamb Chops
8 two-bone lamb chops, fat removed, lightly pricked with the tip of a knife.

3 tbsp vegetable oil
1 tbsp ginger-garlic paste (store-bought or puree in a blender)
1 tsp ginger, chopped
1 tsp garlic, chopped
1 tsp green Bird's eye chili, chopped (optional)
1/2 tsp red chilli powder
1/2 tbsp fresh red chilli-garlic paste (boil or blanche fresh red chilies and put in blender with small amount of garlic and oil until it becomes paste)
1/2 tsp garam masala powder
Sea salt, to taste
1/2 tbsp lemon juice (freshly squeezed from 1/2 a lemon)
1 tbsp, coriander stems, chopped

Cheese Topping
6 tbsp grated cheddar cheese
2 tbsp grated mozzarella
1 tbsp coriander stems chopped
1/2 tsp red chilli powder
1/2 tsp garam masala powder

1. For the marinade, mix together all the ingredients and rub onto the lamb chops. Refrigerate for at least 6 hours to allow the flavors to get absorbed into the lamb.

2. To cook the lamb chops, heat a heavy bottomed pan or a non stick pan and place the lamb chops in the hot pan to sear the outside on each side for a minute. Add small amounts of additional marinade to baste the chops.

3. Transfer to a casserole dish or roasting tray. Top the chops with the cheese mixture and drizzle a little of the remaining marinade over the top. Place the casserole dish into a hot oven (450°F) for a couple of minutes until the cheese melts.

Curry Leaf Potatoes
3 large potatoes (boiled in water with a garlic cloves, salt, a pinch each of turmeric and red chilli powder, cooled, peeled and cut into 1/2 inch cubes)
2 tbsp vegetable oil
1 tbsp black mustard seeds
1/2 tbsp garlic, chopped
1/2 tbsp ginger, chopped
1 tsp green chilli, chopped
1/4 cup white onion, sliced
10 curry leaves
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp coriander, chopped

1. Heat oil in a pan and add the black mustard seeds, as they begin to splutter add the chopped garlic, ginger and green chilli.

2. Sautee for 1 minute and add the sliced onions and curry leaves.

3. Sweat the onions until pink and add the turmeric and red chilli powder, toss for 1 minute and add the boiled diced potatoes. Mix together.

4. Gently toss the potatoes, add coriander and turn off heat. Lightly crush together.

Green Herb Chutney
3 tbsp coriander
1 tbsp mint
1/2 tsp garlic, chopped
1/2 tsp salt
1 tsp green chilli, chopped
1 tbsp yogurt (plain)

1. Puree ingredients in a blender.

1. When plating, remove excess oil from chops. Garnish (optional) with mix of chopped coriander and red chard, along with green herb chutney.

Grilled Cheesy Lamb Chops
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