Print
Roast Lamb With Indian Spices

Roast Lamb With Indian Spices

Looking  for a  special dinner  to make  for  2 on  a  weeknight ?   This  might  be  it.   This roast  lamb  does  not  require much hands on  cooking  time.  The flavors  are  lovely.  I love  to serve  this  with  pearl onions , but  it  taste  wonderful with  almost  any root  vegetable. 

Course Main Course
Cuisine Fusion, Indian
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour 45 minutes
Servings 2 Servings
Author Syama

Ingredients

  • 1 lb Lamb Shoulder chops About 2
  • 15 Pearl onions
  • 2 Tbsp Oil

For The Marinade

  • 1/4 C Plain yogurt
  • 1 Tbsp Garlic Minced
  • 1 Tbsp Ginger Minced/Grated
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Garam Masala
  • Pepper To Taste
  • 1/2 Tsp Salt To Taste

Instructions

Marinate the meat

  1. Mix all the ingredients for the marinade. Taste and adjust salt - the marinate should feel salty. Make a few tiny slashes into the meat and rub the marinade all over. Cover and set aside for 30 minutes.

Cook

  1. Pre-heat the oven to 350°F (175°C). While the oven is preheating take an oven safe skillet and heat over medium heat. Add the oil to the pan when hot . Rub the marinate off the lamb chops and place them on the hot skillet. Do not discard the remaining marinade. Brown for 2 minutes. Flip the chops and cook for another minute.
  2. Add 1/2 C water to the remaining marinade and mix well. Pour over the lamb chops evenly. Loosely cover the skillet with an aluminium foil and transfer to the oven. Cook for 20 minutes.
  3. Skin the pearl onions. Remove the skillet from the oven and add the onions. Do not cover and return to the oven . Cook for another 20 to 25 minutes remove from the oven and cover and let it rest for at least 10 minutes before serving .

Recipe Notes