Lucknowi Lamb Chops

Name: Lucknowi Lamb Chops
Yield: Serves 4
Cuisine: India
Ingredients: Coarse salt (kosher or sea); 3 tablespoons vegetable oil; 16 loin or rib lamb chops (each about ¾ inch thick; 2 pounds total); 16 loin or rib lamb chops (each about ¾ inch thick; 2 pounds total); ¼ cup coarsely grated peeled green papaya, or 2 teaspoons Adolph’s unseasoned meat tenderizer (optional, if you use really tender lamb, you can skip it); 2 teaspoons hot paprika; Coarse salt (kosher or sea); Coarse salt (kosher or sea); 3 cloves garlic, coarsely chopped; 1 piece (2 inches) fresh ginger, peeled and coarsely chopped; ¼ cup coarsely grated peeled green papaya, or 2 teaspoons Adolph’s unseasoned meat tenderizer (optional, if you use really tender lamb, you can skip it); 1 lemon, cut into wedges, for serving; 3 to 4 tablespoons salted butter, melted, for basting; 2 teaspoons ground coriander; 3 tablespoons fresh lemon juice; ½ teaspoon ground fenugreek (optional); 1 teaspoon ground cumin; 1 cup mustard oil, or ¾ cup vegetable oil and ¼ cup Dijon mustard; 1 cup strained yogurt; 1 cup mustard oil, or ¾ cup vegetable oil and ¼ cup Dijon mustard; 1 cup mustard oil, or ¾ cup vegetable oil and ¼ cup Dijon mustard

Lucknowi Champ

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

How far would you go to make what are arguably the world’s best lamb chops? Are you willing to make a special trip to an Indian grocery store to pick up a few esoteric ingredients you probably won’t find at your local supermarket? Are you willing to marinate the meat in two stages, one of which requires procuring either green papaya or a papaya-based meat tenderizer, like Adolph’s? If so, read on, because these Lucknowi lamb chops, named for an ancient Mogul city in northeastern India and a

Ingredients

Asia
India
Main course
Spicy
Gluten-free

Ingredients

Method