Snapguide
STEPS
INGREDIENTS
Clean the lamp chops and set aside.

Clean the lamp chops and set aside.

Clean the cilantro, mint and green onions. Chop the serrano chili peppers into halves.

Clean the cilantro, mint and green onions. Chop the serrano chili peppers into halves.

In a small food processor, pour 1/4 cup of garlic olive oil, cilantro, mint leaves and serrano chili peppers. Grind these to a paste.

In a small food processor, pour 1/4 cup of garlic olive oil, cilantro, mint leaves and serrano chili peppers. Grind these to a paste.

The green paste should have a smooth texture. Keep aside for now.

The green paste should have a smooth texture. Keep aside for now.

Marinate the lamb chops with turmeric, salt, ginger and garlic pastes. Set aside for 10-15 minutes.

Marinate the lamb chops with turmeric, salt, ginger and garlic pastes. Set aside for 10-15 minutes.

Now further marinate the lamb chops with the green paste created in step 4 and set aside for 10-15 minutes.

Now further marinate the lamb chops with the green paste created in step 4 and set aside for 10-15 minutes.

In a shallow pan over medium heat, add 1/4 cup garlic olive oil, green onions and the marinated lamb chops. Sear both sides for about 3-5 minutes.

In a shallow pan over medium heat, add 1/4 cup garlic olive oil, green onions and the marinated lamb chops. Sear both sides for about 3-5 minutes.

In a pre-heated oven at 375 deg F, keep the shallow pan for the chops to bake for about 25-30 minutes. The meat should fall off the bone once done. Serve as an appetizer.

  • 1/2lb New Zealand Lamb Chops
  • 1.0bnch Cilantro Leaves
  • 1/2bnch Mint Leaves
  • 3.0 Serrano Chili Peppers
  • 6.0 Green Onions
  • 1/2c Garlic Olive Oil
  • 1.0tsp Turmeric Powder
  • 1.0tsp Ginger Paste
  • 1.0tsp Garlic Paste
  • 1.0tsp Salt