Clean the lamp chops and set aside.
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.
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.
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 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