Last Updated on 2 months by Neha Deshmukh

Spicy Kashmiri Lamb Chops Recipe – Garlic Butter Grilled Perfection

Introduction

Oh, these lamb chops! They’re seriously one of my all-time favourites. I first made these for a small Eid gathering, and they were gone in minutes. The vibrant colour from the Kashmiri chilli powder, the tender, juicy lamb, and that incredible garlic butter sauce… it’s a flavour explosion! This recipe is all about bold flavours, but it’s surprisingly easy to make. Trust me, you’ll want to add this one to your regular rotation.

Why You’ll Love This Recipe

This Spicy Kashmiri Lamb Chops recipe is a winner for so many reasons. It’s quick to prepare (only about 5 minutes hands-on time!), and the marinade does all the heavy lifting. The combination of spices creates a unique and unforgettable flavour profile. Plus, the garlic butter sauce takes it over the top! It’s perfect for a weekend BBQ, a special occasion, or just a delicious weeknight meal.

Ingredients

Here’s what you’ll need to create this magic:

• 12 lamb cutlets (rib chops)
• 4 teaspoons Kashmiri chilli powder
• 2 teaspoons cayenne pepper
• 2 teaspoons coriander powder
• 1 teaspoon fresh thyme
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice
• 4 tablespoons honey
• 1 tablespoon soy sauce
• 3 tablespoons olive oil
• ¾ teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons butter
• 1 teaspoon chilli flakes
• 1 teaspoon minced garlic
• ½ teaspoon lemon juice
• Fresh parsley or coriander, for garnish

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Kashmiri Chilli Powder: The Heart of the Flavour

Kashmiri chilli powder isn’t just about heat; it’s about colour and a mild, fruity flavour. It gives these lamb chops that gorgeous red hue and a gentle warmth. You can usually find it at Indian grocery stores or online.

Lamb Cutlets: Choosing the Best Cut

Rib chops (also known as lamb lollipops!) are my go-to for grilling. They’re tender and flavourful. You can also use loin chops, but they might need a little extra marinating time. Aim for chops that are about 1.5cm thick.

The Role of Honey & Soy Sauce in the Marinade

Don’t skip the honey and soy sauce! The honey adds a touch of sweetness that balances the spice, and the soy sauce provides umami and helps tenderize the lamb. It’s a surprisingly delicious combination.

Ingredient Spotlight: Fresh Thyme

Fresh thyme really elevates the flavour. If you only have dried thyme, use about 1 teaspoon. But honestly, fresh is best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim any excess fat from the lamb chops. Then, in a large bowl, combine all the marinade ingredients: Kashmiri chilli powder, cayenne pepper, coriander powder, thyme, garlic, lemon juice, honey, soy sauce, olive oil, salt, and pepper.
2. Add the lamb chops to the marinade and make sure they’re well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. The longer they marinate, the more flavourful they’ll be!
3. When you’re ready to cook, heat up your braai (barbecue) or a large frying pan to medium-high heat.
4. Grill the marinated chops for 8-13 minutes, depending on how you like them cooked. If pan-frying, cook for about 3 minutes per side.
5. While the lamb is cooking, make the garlic butter sauce. Melt the butter in a small pan, then sauté the garlic and chilli flakes for about 30 seconds until fragrant. Stir in the lemon juice.
6. Once the lamb chops are cooked, drizzle them generously with the garlic butter sauce. Garnish with fresh parsley or coriander and serve immediately.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Grill Marks

For those beautiful grill marks, make sure your grill is hot before adding the lamb chops. Don’t move them around too much – let them sear for a few minutes on each side.

Marinating Time: Maximizing Flavour

While 1 hour is the minimum, overnight marinating is ideal. The lamb really absorbs all those wonderful flavours.

Doneness: How to Tell When Lamb is Cooked to Perfection

Use a meat thermometer for the most accurate results. Here’s a quick guide:

• Rare: 50-55°C (120-130°F)
• Medium-Rare: 55-60°C (130-140°F)
• Medium: 60-65°C (140-150°F)
• Well-Done: 70°C+ (160°F+)

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation (Using Plant-Based Lamb Alternatives)

Use plant-based lamb alternatives! Marinate them the same way and grill or pan-fry until heated through.

Gluten-Free Adaptation

Simply use gluten-free soy sauce (tamari) to make this recipe gluten-free.

Spice Level Adjustment: Mild to Fiery

Adjust the amount of cayenne pepper and chilli flakes to control the spice level. For a milder flavour, reduce or omit the cayenne pepper. For extra heat, add a pinch more chilli flakes!

Festival Adaptation: Eid or Special Occasion Lamb Chops

My aunt always adds a sprinkle of rose petals to the garnish for Eid. It’s a beautiful touch!

Serving Suggestions

These lamb chops are amazing with:

• Fluffy basmati rice
• A fresh cucumber and tomato salad
• Warm naan bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What cut of lamb is best for grilling?

Rib chops are fantastic, but loin chops or even leg chops work well too.

Can I marinate the lamb chops for longer than overnight?

Yes, you can! Up to 24 hours is perfect.

What is Kashmiri chilli powder and where can I find it?

It’s a special chilli powder from Kashmir, known for its colour and mild flavour. Look for it at Indian grocery stores or online.

Can I use a different type of oil instead of olive oil?

Yes, you can use vegetable oil or canola oil if you prefer.

How can I adjust the spice level of this recipe?

Reduce or omit the cayenne pepper and chilli flakes for a milder flavour.

What is the best way to reheat leftover lamb chops?

Gently reheat in a pan with a little bit of oil, or wrap in foil and warm in the oven. Avoid microwaving, as it can make them tough.