Jul 14 2026
Restaurants›Khai Khai (খাই খাই) Indian Restaurant Newcastle Upon Tyne›Lamb Chops Recipe

Lamb Chops Recipe

Inspired by Khai Khai (খাই খাই) Indian Restaurant Newcastle Upon Tyne
Time40m
Serves4

Lamb cutlets star anise and fennel seeds | baby leaf salad

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Ingredients

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Lamb & Marinade

Baby Leaf Salad

Finishing

Method

Lamb & Marinade

  1. 1

    Prepare marinade

    In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, crushed fennel seeds, ground star anise, smoked paprika, sea salt, black pepper and lemon zest. Whisk until combined.

  2. 2

    Marinate lamb

    Pat the lamb cutlets dry with paper towel. Place in a shallow dish or zip-top bag and pour the marinade over them, turning to coat thoroughly. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

  3. 3

    Preheat pan

    Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes).

  4. 4

    Sear lamb

    Brush any excess marinade off the cutlets (to avoid burning). Add the pan-seared lamb cutlets in a single layer (work in batches if necessary) and sear for 2–3 minutes without moving until a deep golden-brown crust forms. Flip and sear the other side 2 minutes for medium-rare (internal temperature ~58–60°C / 136–140°F). Adjust time ±1 minute for desired doneness. For thicker cutlets, sear 3–4 minutes per side.

  5. 5

    Finish with butter

    During the last 30 seconds of cooking, reduce heat to medium, add 1 tbs butter to the pan and spoon the foaming butter over the chops to baste and develop flavor. Transfer cutlets to a resting plate and tent loosely with foil. Rest 5 minutes before serving so juices redistribute.

Baby Leaf Salad

  1. 6

    Make dressing

    In a small bowl or jar combine 2 tbs extra virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

  2. 7

    Assemble salad

    Place 4 cups baby leaves in a large bowl. Add halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle the dressing over the salad and toss gently to coat. Scatter the crumbled feta or goat cheese on top if using.

Finishing

  1. 8

    Plate and serve

    Plate: Arrange a portion of dressed baby leaf salad on each plate. Place 2 rested lamb cutlets over or beside the salad. Spoon any reserved pan juices or a little of the butter-basted juices over the chops.

  2. 9

    Garnish

    Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the lamb. Serve immediately.

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