Afghani-Style Marinated Lamb Chops
Afghani-Style Marinated Lamb Chops
I’m a huge fan of lamb. I’m very partial New Zealand and Icelandic lamb as opposed to American lamb. My meat department I used to manage offered New Zealand lamb on the regular, with Icelandic lamb being available in the fall for 1 month to U.S. consumers. Both are slightly smaller than American lamb, but much more tender in my opinion. The NZ lamb was 100% grass fed, while the Icelandic was fed berries along with grass, making it sweeter in flavor. There are 2 options of lamb cuts to use for this recipe. You can use lamb rib chops or lamb loin chops. Rib chops are cut off the rack of lamb. If this was a beef cut, you’d know this as a bone in ribeye. These can be cut single or double bone. Lamb loin chops are the equivalent cut of a porterhouse steak, with one side of the bone the NY strip, the other side the tenderloin. Loin chops are typically cut 1 1/2” – 2” thick.There are a couple of options to cooking the lamb chops. The first option is to bake them at 350 degrees. Loin chops will take about 30 minutes. Double bone rib chops will take 20-25 minutes. Both need to be flipped half way through the cooking time. The other option would be to grill or broil. The lamb chops will take 5-6 minutes a side for medium rare. They turn out great either way you decide to cook them.
Ingredients
- 3 lbs lamb loin chops 1 1/2” – 2” thick
- 3 tbsp olive oil
- 2 tbsp ginger garlic paste
- 2 tbsp white vinegar
- 2 tbsp papaya paste
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/2 tsp cinnamon
Instructions
- Mix together all of the marinade ingredients.
- Add the marinade to the lamb loin chops in a gallon sized ziplock bag. Marinate for at least 4 hours, preferably overnight.
- Preheat the oven to 350 degrees. Place the lamb chops on a rack on a baking sheet lined in foil.
- Bake the lamb chops for 30 minutes, flipping half way through the cooking time. Let rest for 10 minutes before serving.
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