Masala Lamb Chump Recipe

Prepare and marinate

Pat the lamb chump dry with paper towels. In a large bowl combine yogurt, ginger-garlic paste, ground coriander, ground cumin, garam masala, turmeric, red chili powder, 1.5 tsp salt, lemon juice, oil, chopped cilantro, chopped mint and chopped green chilies. Mix until smooth.

Make small shallow slashes across the lamb chump (about 5–8 mm deep every 2–3 cm) so marinade penetrates. Rub the marinade all over the lamb, working it into the slashes. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor.

Bring to room temperature

Remove the marinated lamb from the fridge 30–45 minutes before cooking to come closer to room temperature. Preheat oven to 200°C (400°F) if finishing in the oven, or prepare a grill/charcoal for medium-high heat.

Sear and roast (oven method)

Heat a heavy ovenproof skillet or frying pan over medium-high heat with 1 tbs oil. Sear the lamb chump 2–3 minutes per side until browned all over. Transfer the pan to the preheated oven and roast for 18–30 minutes depending on thickness and desired doneness: about 18–22 minutes for medium-rare (internal temp 58–60°C / 136–140°F), 24–30 minutes for medium. Use a meat thermometer for accuracy. Remove from oven and rest under foil for 10 minutes before slicing.

Grill/charcoal alternative

If using grill, preheat to medium-high. Oil the grates. Grill the lamb over direct heat to develop good char, turning every 4–6 minutes and finishing over indirect heat until internal temperature reaches desired doneness. Rest covered for 10 minutes before slicing.

Slice the rested lamb chump against the grain into 1 cm thick slices. Arrange on a platter and drizzle a little of the reserved pan juices or 1 teaspoon oil and a squeeze of lemon, and sprinkle additional chopped cilantro if desired.

Place the green chilies, cilantro, mint (if using), garlic, lemon juice, cumin powder, salt and 2 tbs water in a small blender or food processor.

Blend to a smooth or slightly textured paste, scraping down the sides as needed. Add up to 1–2 tbs additional water to reach a spoonable consistency. Stir in 1 tsp oil to round flavors. Taste and adjust salt or lemon.

Transfer chutney to a small bowl and refrigerate until serving. Bring to room temperature before serving if chilled.

Place the thinly sliced red onion in a bowl and gently separate the rings. Add sumac, 1 tbsp lemon juice and 1/4 tsp salt. Toss thoroughly to coat and let sit for 10–15 minutes to soften and mellow the raw bite.

Drain any excess liquid and transfer the sumac onions to a small bowl. Sprinkle fresh cilantro leaves over the sliced lamb when plating and serve the sumac onions alongside with the green chilli chutney.