Pistachio Masala Lamb Chops with Cucumber Mint Raita
Raita:
- 1 cup (230 grams) full-fat plain yogurt
- ¼ teaspoon table salt
- ¼ teaspoon ground cumin
- 2 tablespoons minced fresh mint leaves
- ¼ cup minced English cucumber
- Pinch of cayenne pepper
- Pinch of sugar
- ½ cup (60 grams) shelled pistachios
- 2 to 3 teaspoons chaat masala (see cooking note)
- ½ teaspoon ground cumin
- 2 teaspoons paprika
- Pinch of cayenne pepper
- 6 small lamb chops (about 3 to 4 ounces, or 85 to 115 grams each)
- Table salt, for lamb chops
- Freshly ground black pepper
- Olive oil
Instructions:
Here, small lamb chops are browned, then coated generously with a blend of the chaat masala, ground pistachios, and other spices before they’re briefly baked.
- Mix all ingredients in a bowl. Adjust seasonings to taste.
- Grind the nuts and spices in a food processor in short pulses until it resembles breadcrumbs. Pile them on a small plate, and set aside.
- Season your lamb chops generously on either side with salt and freshly ground black pepper. Allow them to sit for 10 to 15 minutes before cooking. Preheat your oven to 425 degrees. Coat a large sauté pan generously with olive oil and heat over medium-high heat. When the oil is hot but not smoking, add the lamb chops (three at a time), and sear them for about 2 minutes on each side. Lower the heat if the pan begins to smoke.
- Holding the bone end, dip the seared sides of each chop in the nut-spice mixture. Arrange the chops on a baking sheet or roasting pan and roast for another 4 to 5 minutes in preheated oven. Remove the chops from oven, and let rest for 5 minutes. Serve with the raita.