A master of surprises, my husband has yet again outdone himself with his recipe for mouthwatering lamb chops. This year for Valentine’s Day he told me he was going to surprise me with dinner. Of course, I had no idea he was going to cook a beautiful dinner for us! He went shopping the night before after he was done with work. When he got home, he requested that I do not to look in the big brown grocery bag that was in the fridge. My curiosity almost got the better of me, but luckily and thankfully I avoided the fridge until the next day when we shared the space while he was cooking! Here is his recipe for the most succulent lamb chops ever – Plum and Indian Spiced Lamb Chops!
Fresh racks of lamb all the way from New Zealand – renowned for its lamb!
Using a large, sharp knife, cut the racks into chops. It is imperative that the knife you use to cut the meat is sharp, or you’ll run the risk of squishing the meat and therefor not having nice clean cuts of meat!
The marinade will not be totally smooth – you’ll have pieces of plum throughout it, and that is okay – they’ll be unnoticeable by the time you’ve finished cooking/grilling the lamb chops!
Deliciously marinated lamb chops, ready to grill or pan sear in a cast iron skillet!
Caramelized and succulent, these lamb chops are ready to be plated and enjoyed!
Serve the Succulent marinated lamb chops with wild rice and salad or the side dish of your choosing.
- 2 french-cut racks of lamb (I used New Zealand grass-fed)
- ¼ cup white wine (fruity/sweet)
- ⅓ cup of stone ground mustard
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cloves of garlic, crushed
- ½ tsp garam masala
- ½ tsp chili powder
- ¼ tsp curry powder
- 2 plums, pitted, with skin removed and crushed
- Peel and pit plums and then place them in a small food processor to pulse for 5- 8 seconds or use a mortar and pestle to crush them. Once crushed, put them in a medium sized mixing bowl. Set aside.
- Crush the garlic cloves and add to crushed plums.
- Add the dry spices and white wine to plums and garlic and stir well to combine. Pour into a large zip-lock bag, close and set aside.
- Section rack into single lamb chops.
- Add lamb chops to marinade, close bag, and ensure every chop is coated with marinade. Place bag in fridge and marinate for at least 6 hours to over night.
- Remove lamb chops at least 20 minutes before grilling.
- Prepare barbeque or place a cast iron skillet on medium-high heat and add 1 teaspoon of vegetable oil when hot.
- Check for temperature by pouring a couple drops of water onto pan. When the water jumps about then the pan is hot enough.
- Sear lamb-chops for 3-4 minutes on each side, or until desired doneness.