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Dishoom's Spicy Lamb Chops
Yield: 4
Prep time: 30 MinCook time: 15 MinInactive time: 26 HourTotal time: 26 H & 45 M
Dining at Dishoom was one of the most amazing culinary experiences we've had during our travels. So good that we had to go back for a second meal!
In our first meal, we tried their legendary Lamb Chops, marinated overnight in a blend of spices, yogurt, and ginger-garlic, then seared to smoky perfection. These chops have a cult following for a reason. One bite and you'll understand why people plan entire London trips around this single dish.
I purchased their cookbook and lugged it all the way home, and I'm showing you exactly how you can make them from home!
Our full Dishoom taste test: https://youtu.be/aaLdfikBVP0
Purchase and support the book here: https://amzn.to/3LdOZvd
Ingredients
FIRST MARINADE
- 2 tsp garlic paste (or 2 cloves, minced)
- 1 tsp ginger paste (or freshly grated ginger)
- 1 tsp malt vinegar
- ⅓ tsp fine sea salt
- 1 tsp papaya paste (optional, for tenderizing)
SECOND MARINADE
- 2½ tsp cumin seeds
- 1 tsp coriander seeds
- 1 whole clove
- 1 scant tbsp HP sauce (or A1)
- ¼ cup cilantro stems, chopped
- 1½ tsp garam masala
- 1 tbsp garlic paste (or ~3 cloves)
- 2½ tbsp ginger paste
- ⅓ tsp crushed black pepper
- 2½ tsp jaggery (or brown sugar)
- 2½ tbsp fresh lime juice
- 2 tsp red chili, chopped
- 2 tsp green chili, chopped
- 1 tsp fine sea salt
- 2 tsp vegetable oil
TO COOK & SERVE
- 8 meaty lamb chops (about 2 lbs total)
- 2 tbsp unsalted butter, melted
- Mint and/or cilantro leaves
- 1 tbsp pomegranate seeds (optional)
Instructions
First marinade:
- Mix all ingredients and rub into lamb chops. Cover and refrigerate for 2 hours.
Toast spices:
- In a pan over medium heat, toast cumin seeds, coriander seeds, and clove for ~2 minutes until fragrant. Cool, then grind to a coarse powder.
Make marinade paste:
- Blend all remaining second marinade ingredients into a paste. Stir in the ground spices.
Second marinade:
- Coat lamb chops thoroughly. Cover and refrigerate for 24 hours.
Grill:
- Preheat grill (or broiler) to high. Place chops on a foil-lined tray and brush with melted butter.
Cook:
- Grill 2–3 minutes per side, brushing with butter each time you flip, until caramelized and slightly charred.
Rest & serve:
- Rest for 3 minutes, then garnish with herbs and pomegranate seeds.