MASALA LAMB CHOPS

Time: 1 Hour, 30 Minutes

Serves: 10 Lamb Chops

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INGREDIENTS:

• 4 Tablespoons Olive Oil
• 1 Small Lemon or 1/2 Large Lemon
• 2 Handfuls of Mint
• 3 Garlic Cloves
• 2 Teaspoons Salt
• 2 Teaspoons Black Pepper
• 1 Teaspoon Red Pepper Flakes
• 1 Teaspoon Paprika
• 1 Teaspoon Cumin
• 1 Teaspoon Cinnamon
• Cast Iron Grill

MARINADE:

1. Season both sides of lamb chops with salt and black pepper. Set aside.
2. Finely chop the mint and transfer it into a bowl.
3. Finely chop three cloves of garlic. Transfer into the bowl.
4. Add olive oil, lemon juice, salt, black pepper, red pepper flakes, paprika, cumin, and cinnamon into the bowl. Mix until fully incorporated. Adjust seasoning accordingly.
5. Apply marinade on lamb chops. Refrigerate and allow lamb chops to marinate for at least an hour.

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INSTRUCTIONS:

1. Make sure lamb chops are washed and cleaned thoroughly. Pay excess water until dry.
2. Apply salt and pepper on both sides of the lamb chops.
3. Apply marinade on lamb chops until fully incorporated. I used a glass tray to apply marinade on both sides of the lamb chops. Allow marinade to sit for at least an hour.
4. Heat a cast-iron skillet or similar grill to medium-high until the pan is hot. 
5. Grill the lamb chops for about 3 to 4 minutes on each side or until there is a nice golden-brown sear. Thicker chops may take about 6-8 minutes per side. I served my lamb chops medium-well. Adjust temperature depending on the “doneness” level you enjoy. 
6. Transfer onto a plate. I paired the lamb chops with a Mint Yogurt Chutney. Enjoy