In a bowl, whisk together yogurt, ginger-garlic paste, ground coriander, ground cumin, garam masala, turmeric, red chili powder, lemon juice, olive oil, salt, black pepper and crushed kasoori methi until smooth and well combined.

Marinate Chops

Pat the lamb chops dry with paper towel. Make 2-3 shallow slashes on each chop to help marinade penetrate. Rub the marinade evenly over both sides of each chop, ensuring meat near the bone is coated. Cover and refrigerate for at least 2 hours, ideally 6–12 hours overnight for best flavor.

Bring to Room Temperature

Remove chops from fridge 30 minutes before cooking to take off the chill; reserve excess marinade in a small bowl.

Cook Lamb Chops

Heat a heavy skillet or grill pan over medium-high heat and add 1 tbs oil. When hot and shimmering, add lamb chops in a single layer without crowding (work in batches if needed). Sear 3–4 minutes on the first side until well browned. Flip and sear the other side 2–3 minutes for medium-rare (internal temp about 57–60°C / 135–140°F). If chops are thicker and need more time, reduce heat to medium and continue cooking 1–3 minutes until desired doneness. Brush with reserved marinade during the last minute if desired, then add butter or ghee and spoon over chops to glaze.

Rest

Transfer chops to a plate, tent loosely with foil, and rest 5 minutes so juices redistribute.

Dressed Mooli (Daikon) Salad

Combine julienned mooli, chopped cilantro, sliced green chili (if using) in a bowl. Add lemon juice, roasted cumin powder, salt and a drizzle of olive oil. Toss to coat evenly. Taste and adjust seasoning. Chill briefly or hold at room temperature until serving. The salad should be crisp and lightly dressed to provide a fresh contrast to the rich chops.

Green Chutney

Place cilantro, mint, green chili, ginger, lemon juice, yogurt (if using), salt and sugar in a blender. Add 1–2 tbs water to help blend. Pulse to a smooth, bright-green paste. Scrape down sides and adjust seasoning: add more lemon juice for brightness, salt to taste, or a bit more water to loosen. Chill until ready to serve.

Finishing & Plating

Arrange 2 lamb chops per plate (for 8 chops, serves 4). Spoon a tablespoon of green chutney to one side. Place a small mound (about 1/4 cup) of dressed mooli alongside. Brush chops with any leftover butter from the pan or a light drizzle of olive oil, and garnish with microgreens or cilantro sprigs. Serve with lemon wedges so diners can squeeze extra juice over the chops.