Lamb chops with a Honey-Saffron Sauce

Rate this recipe 
5
Average: 5 (2 votes)
Servings 
Serves 4

One of my favourite lamb chop recipes! Goes well with Potato Wedges or fries.

Ingredients for Chops
1kg
lamb chops
1 heaped tbsp.
ginger paste
1 heaped tbsp.
garlic paste
salt to taste
1 level tsp
black pepper powder
1 tsp.
red chilli powder
1 tsp.
cumin powder
pinch of turmeric powder
4 tbsp.
yoghurt
juice of 1 lemon
1 tbsp
oil
Ingredients for Sauce
2-3 tbsp.
honey
a pinch of saffron
1/4 cup
vinegar
1 tsp.
crushed or blended mint leaves
(or to taste)
Instructions 

For the Chops

Put the chops with their marinade in a pot, add 1/2 cup of water, and simmer with the pot partially covered on medium heat until chops are tender (you can adjust the water if necessary or use a pressure cooker if you prefer)

Once the chops are tender, increase heat to high so that any excess water evaporates quickly. When relatively dry of extra water, add 4 tbsp. of oil into the pot and stir-fry the chops in the oil on medium heat for about 5 minutes. This helps give them a nice finish. If you have coals, you can give the chops a lovely bbq smoky aroma by lighting a coal, placing it on a piece of foil in the middle of the pan n dripping one drop of oil on the coal then covering the pan so that the smell gets infused into the chops. They will smell amazing!

For the Sauce

The sauce is optional, you can serve with any sauce of your choice.  I just like honey with my chops! :))

Simmer all the ingredients together for 2 minutes and adjust to your taste.

Turn the heat off.

Serve the chops on a plate and drizzle the honey-saffron mint sauce over them then garnish with some caramelized onions and serve with baked potato wedges.

Enjoy!!

 


Comments

can it be made by mutton??

Fauzia's Kitchen Fun's picture

Yes it can.

Asalaamalakum!

I love your dishes and its realy nice of you to share them with everyone, Alhumdallilah! you have barkah and May Allah give you more.
Anyways I just wanted to ask what kind of viniger do you use is white or the brown malt viniger?

Fauzia's Kitchen Fun's picture

W/Salaam, thanks! I prefer using white although even brown is fine.

Salam...How long will it take for the chops to become comepletely tender? And if I use a pressure cooker how long would that take? Thnxs:)

Fauzia's Kitchen Fun's picture

W/Salaam, approximately 30-45 minutes depending on the quality of the meat and when pressure cooked should be ready in 20-30 minutes.

How are onions caramelized

Fauzia's Kitchen Fun's picture

Fry them in some oil until golden.

Made the lamb chops and they tasted delicious

The lamb chops were awesome, the sauce made them different in a really great way! Also they were really easy to make. Thanks so much for the recipe!

Salaam does tomatoe paste make lamb hard

Fauzia's Kitchen Fun's picture

W/Salaam, have never had that problem so I doubt it does.

Salaam!

How many people can this amount serve?

Fauzia's Kitchen Fun's picture

W/Salaam, 4-5 people.

i simply love this recipe amazing...easy to make.have tried it so many times Mashallah..
Maam ur doing such a great job keep rocking :)

Aslm, can i exclude the mint from the sauce, we dont readily have mint available, will it compromise the taste?

Fauzia's Kitchen Fun's picture

W/Salaam, the chops are awesome on their own, the mint sauce is just an added flavour. :)

As Salaam Alaikum... Sister, I absolutely love ur recipes!! U are amazing, MashAllah.

which vinegar do I use; white or brown? It does it not make a difference?..

JZK.. l.u.f.t.s.o.Allah. x x x

Fauzia's Kitchen Fun's picture

W/Salaam, thank you. Yes it doesn't make a difference...either one is fine. :)

Salam... What other sause can I make to have it with the lamp chops since I cannot get saffron? Shukran

Fauzia's Kitchen Fun's picture

W/Salaam, any sauce that you like. You could even make a mint and coriander sauce, please check my dips/chutneys folder for ideas.

Salam Fauzia,

I want to make lamb chops and came across this recipe first but then noticed you have a tandoori lamb chops recipe. Which do you recommend? I don't intend on making the saffon sauce. Thanks x

Fauzia's Kitchen Fun's picture

W/Salaam, both are great it really depends on what kind of flavour you would prefer. The tandoori ones have more of a BBQ flavour.