A notable preparation

The Indian cuisine is known for its vegetarian dishes, but it also boasts a repertoire of meat dishes relished in every part of the country. Meat lovers savor red meats, primarily mutton and lamb, in various preparations such as curries and grilled kebabs. One notable preparation of mutton or lamb using the chops, is the Hariyali (Herb & Spice Marinated) Lamb Chops, roasted in the tandoor oven or grilled on an open flame to perfection. I’ve got a simple recipe for you to capture the classic flavors in the comfort of your home kitchen or on your backyard grill.

Hariyali (Herb & Spice Marinated) Lamb Chops

its all about the marinade

Hariyali (Herb & Spice Marinated) Lamb Chops are a unique preparation in the Indian cuisine showcasing the lamb chops infused with flavorful herbs and spices. Traditionally its made with mutton or goat chops, commonly known as “chaap”, as it is more widely available in India. The chops are marinated in a vibrant green “Hariyali” marinade. The term “Hariyali” translates to “greenery” or “green” in Hindi, referring to the bright green color of the marinade that comes from the abundance of fresh herbs used in its preparation.

Hariyali (Herb & Spice Marinated) Lamb Chops

The marinade is made by simply grinding together fresh green herbs like cilantro, mint, and sometimes spinach, along with garlic, ginger, green chilies, lime or lemon, and a few mild spices like cumin, coriander, and black pepper. I love to massage it onto the chops, ensuring it seeps into the meat and then pat it down so that it adheres to the meat and caramelizes beautifully during the cooking process.

A quick countertop marination is all you need to infuse the delicious flavor of the herbs and spices in to the lamb chops, however, if you have time, you can cover and let them sit in the refrigerator for a few hours or even overnight! The flavor will only get better with time.

Hariyali (Herb & Spice Marinated) Lamb Chops

The Hariyali marinade works wonderfully with the lamb chops! The combination of the fresh herbs and spices in the marinade cut through some of the fatty flavor and complements the rich taste of lamb beautifully, infusing it with aromatic and vibrant flavors.

Hariyali (Herb & Spice Marinated) Lamb Chops

This flavorful marinade is not only great for marinating lamb chops but also quite versatile for marinating other proteins like the Indian cottage cheese, paneer, or chicken, fish, etc., or baby potatoes before grilling or roasting. It is also used to flavor stews or curries in which the protein is cooked.

the types of cuts that work

Hariyali (Herb & Spice Marinated) Lamb Chops can be made with a variety of cuts of lamb chops, depending on your preference and availability.

Hariyali (Herb & Spice Marinated) Lamb Chops

Some common options are:

Rib chops: These chops come from the rib section of the lamb and are typically tender and flavorful, with a good amount of marbling.

Loin chops: Loin chops are cut from the loin area of the lamb and are known for their tenderness. They have a slightly larger eye muscle compared to rib chops.

Shoulder chops: Shoulder chops come from the shoulder area of the lamb and have more connective tissue. They are flavorful and can become tender when cooked properly, making them a more affordable option.

Sirloin chops: Sirloin chops are cut from the leg area of the lamb and are leaner compared to other cuts. They are still flavorful and can be tender when cooked to the right temperature.

Hariyali (Herb & Spice Marinated) Lamb Chops

Regardless of the cut you choose, be sure to trim excess fat and adjust cooking times accordingly based on the thickness of the chops. All these cuts can work well with the Hariyali marinade, infusing them with delicious flavors before grilling or roasting.

cooking techniques

To cook the Hariyali (Herb & Spice Marinated) Lamb Chops, I personally prefer to grill them either on my outdoor gas grill or indoors on the stove over a grill pan, as its faster than roasting in the oven, taking only 3-4 minutes on each side. Additionally, the grilling process adds a smoky flavor to the chops while allowing the vibrant flavors of the Hariyali marinade to infuse further into the meat. The high heat of the grill also caramelizes the marinade, creating a delicious crust on the exterior of the chops while keeping the inside juicy and flavorful.

Of course, roasting them in the oven has its own advantages. You can simply spread the marinated chops in an even layer on a nonstick aluminum foil or parchment paper lined baking sheet and roast in the oven at 400 degrees F for 20 minutes, flipping half way through.

The roasted lamb chops make for an equally delicious and flavorful meal, while making cleanup easy, especially if you line your baking sheets.Whichever technique you go for, whether its grilling or oven roasting, the high heat will turn them into deliciously tender and absolutely melt-in-your mouth chops that are super satisfying in every bite.

Hariyali (Herb & Spice Marinated) Lamb Chops

Elegant and satisfying meal

Hariyali (Herb & Spice Marinated) Lamb Chops, whether grilled or roasted, make for an elegant and flavorful dish that is sure to impress! They are often served with fragrant basmati rice, soft naan, or a refreshing salad for a complete and satisfying meal.

Hariyali (Herb & Spice Marinated) Lamb Chops

Their stunning appearance with beautiful grill marks (or a gorgeous crispy golden brown crust, if oven roasted) with specks of green and char-brown from caramelization of the marinade all over. he bones in the lamb chops also add to their visual appeal, providing an elegant presentation on the plate. Hariyali (Herb & Spice Marinated) Lamb Chops make for an impressive and satisfying dish, that takes center stage at holiday gatherings, celebrations or special occasions!

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Hariyali (Herb & Spice Marinated) Lamb Chops


  • Author: Vasanti
  • Yield: 23 servings 1x

Description

A recipe for Indian-style lamb chops: marinated with fresh herbs & spices, perfect for grilling or oven roasting.


Ingredients

Units Scale
  • 9 lamb chops (approx. 1.6 lb), excess fat trimmed (see FAQS & Notes + Variations)
  • salt, to taste
  • fresh ground black pepper

For the Hariyali marinade:

  • a handful (about 1 cup loosely packed) fresh mint leaves, coarsely chopped
  • a handful (about 1 cup loosely packed) fresh cilantro/coriander leaves and stems, coarsely chopped
  • 1 medium Serrano chili pepper, deseeding optional, for milder heat
  • 45 large garlic cloves, smashed and peeled
  • 1 inch ginger, peeled and roughly chopped
  • 1/2 lemon or lime, zested and juiced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 cup oil of choice

Instructions

Marination

  • Generously season the lamb chops with salt and fresh ground pepper and keep aside.
  • In a food processor, combine all the ingredients for the marinade and pulse it several times.
  • Pour all of the marinade over lamb chops and massage them a little making sure each chop is well coated with the marinade.
  • Cover with a plastic wrap and let it sit on the counter for about half an hour (see FAQs & Notes for additional information).

Cooking Method 1: Grilling

  • Stovetop
    • Heat a grill pan or an iron skillet on medium high heat.
    • When the pan is sufficiently hot, sear the chops on the pan, pouring any leftover marinade on them and cook for about 5 mins on each side till a dark brown crust is formed. If you prefer your chops rare or medium rare, cook for 3 or 4 minutes each side.
    • Transfer to a serving platter and let them rest for a few minutes before serving.
  • Gas Grill
    • Preheat the grill.
    • Brush or spray the grill with cooking oil.
    • Transfer the chops onto the grill and cook covered for about 5 mins on each side till a dark brown crust is formed. If you prefer your chops rare or medium rare, cook for 3 or 4 minutes each side.
    • Transfer to a serving platter and let them rest for a few minutes before serving.

Cooking Method 2: Oven Roasting

  • Preheat the oven to 400°F (200 °C).
  • Place the marinated lamb chops on a baking sheet or in a roasting pan lined with parchment paper or aluminum foil to prevent sticking.
  • Roast the lamb chops in the preheated oven for about 20-25 minutes, flipping them halfway through the cooking process to ensure even cooking and browning on both sides (see FAQs & Notes for additional information).
  • Transfer to a serving platter and let them rest for a few minutes before serving.
  •  

Keywords: BBQ/Grilling, Oven Roasting

Step-by-Step Details

Recipe FAQ’s and Notes

What cut of lamb chops to use?

You can use any of the following:

Rib chops: These chops come from the rib section of the lamb and are typically tender and flavorful, with a good amount of marbling.

Loin chops: Loin chops are cut from the loin area of the lamb and are known for their tenderness. They have a slightly larger eye muscle compared to rib chops.

Shoulder chops: Shoulder chops come from the shoulder area of the lamb and have more connective tissue. They are flavorful and can become tender when cooked properly, making them a more affordable option.

Sirloin chops: Sirloin chops are cut from the leg area of the lamb and are leaner compared to other cuts. They are still flavorful and can be tender when cooked to the right temperature.

What if I don't trim the excess fat on the lamb chops?

If you don’t trim the excess fat on the lamb chops before cooking, there are a few potential outcomes:

  1. Increased Flavor: Fat contributes flavor to meat, so leaving it on can result in a richer taste. However, excessive fat may lead to a greasier texture.
  2. Moisture Retention: Fat helps to keep meat moist during cooking. Leaving some fat on the lamb chops can prevent them from drying out, especially if they are cooked at high temperatures or for an extended period.
  3. Texture: While some fat can enhance the texture of the lamb chops by adding juiciness, too much fat can result in a chewy or fatty texture that may not be desirable.

Ultimately, whether or not to trim excess fat from lamb chops depends on personal preference and dietary considerations. Some people prefer to leave some fat for flavor and moisture, while others prefer leaner cuts. If you choose not to trim the excess fat, keep in mind that it may affect the taste, texture, and overall cooking experience of the dish. Adjust cooking times and methods accordingly to achieve the desired outcome.

How long to marinate the chops?

A quick countertop marination is all you need to infuse the delicious flavor of the herbs and spices in to the lamb chops, however, if you have time, you can cover and let them sit in the refrigerator for a few hours or even overnight! The flavor will only get better with time.

How can you tell if the lamb chops are perfectly cooked?

For best results, use a meat thermometer to check the internal temperature of the lamb chops. They are typically done when they reach an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 165°F (74°C) for well-done.

Recipe Variations

Substitute lamb chops with chicken drumsticks or leg quarters. Make gashes or slits on the chicken and massage the marinade in for best results.

To ensure chicken is fully cooked, the internal temperature of the chicken on the thermometer should read 165°F or 75°C

Substitute lamb chops with firm white fish fillets like like cod, halibut, rockfish or tilapia instead of sea bass. Adjust cooking times accordingly.

Make it vegetarian by substituting lamb chops with paneer squares or baby potatoes.

Happy cooking
Vasanti

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Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.



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