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
Keyword Roast Lamb
Prep Time 5minutes
Cook Time 50minutes
Total Time 1hour45minutes
1lbLamb Shoulder chops About 2
For The Marinade
1 TbspGarlic Minced
1/2TspSalt To Taste
Marinate the meat
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.
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.
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.
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 .
The recipe here creates a well done roast lamb assuming about 1 inch thick cuts. The internal temperature should be 145°F for rare 160°F for medium and 170°F for well done.
Add Cayenne to the marinade for a spicier version.
For detailed instructions go to https://oventales.com/roast-lamb-with-indian-spices/ .