Lasooni Lamb Chop Recipe

Prepare rub

In a small bowl combine minced garlic, ground cumin, ground coriander, Kashmiri chili powder (or paprika), black pepper, turmeric, salt, yogurt, lemon juice, and vegetable oil. Mix to form a loose paste that will adhere to the chops.

Season lamb

Pat the lamb chops dry with paper towels. Rub the spice-yogurt mixture evenly over both sides of each lamb chop. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come to room temperature.

Sear and cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp oil. Sear the chops 2–3 minutes per side until a brown crust forms. Reduce heat to medium-low and continue cooking until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 2–4 more minutes per side depending on thickness. For medium, cook to 135°F (57°C).

Rest and lasooni finish

Transfer chops to a plate and tent loosely with foil to rest 6–8 minutes. Meanwhile, wipe the skillet and melt 1 tbsp butter over low heat. Add the thinly sliced garlic and cook gently until golden and fragrant (about 45–60 seconds) — do not burn. Spoon the garlic butter over the rested chops and sprinkle with chopped cilantro. Serve with lemon wedges.

Par-cook potatoes

Place cubed potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until just tender when pierced with a fork, about 6–8 minutes. Drain well and let steam dry for 2 minutes.

Tempering & sauté

Heat 2 tbsp oil or ghee in a large skillet over medium heat. Add cumin seeds and mustard seeds; when they begin to sizzle and pop (10–20 seconds), add sliced green chili and chopped onion. Sauté until onion is soft and translucent, 4–5 minutes. Add minced garlic and cook 30 seconds.

Spice and combine

Add ground cumin, ground coriander, garam masala, turmeric, and salt; stir 30 seconds to bloom the spices. Add drained potatoes and toss gently to coat. Increase heat to medium-high and cook, stirring occasionally, until potatoes develop slight golden edges, about 6–8 minutes. Taste and adjust salt.

Finish

Stir in chopped cilantro and 1 tbsp lemon juice. Keep warm until ready to plate alongside lamb chops.

Make pickling liquid

In a small bowl whisk together apple cider vinegar, water, sugar, and 1/2 tsp salt until sugar dissolves.

Pickle vegetables

Place sliced cucumber, red onion, and halved cherry tomatoes in a bowl or shallow dish. Pour the pickling liquid over the vegetables, toss to coat, and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Drain most of the liquid before serving, reserving a little for moisture.

Finish salad

Toss the lightly pickled vegetables with chopped mint and cilantro just before serving.

Divide the cumin-potato masala among 6 plates (about 1/2 cup per plate). Place 1 lasooni lamb chop on top of or beside the potatoes. Add a small portion of the pickled salad alongside. Spoon any garlic butter from the resting pan over the lamb and garnish with extra cilantro and a lemon wedge. Serve immediately.