Traditionally prepared over coals or in a tandoor for maximum char and smokiness, chaap (the Urdu and Hindi word for “chop”) is known for its deeply heady marinade and tender meat. A yogurt-based marinade gently tenderizes the meat while the spices impart complexity. Though ideally grilled, the chops can also be pan-seared and finished in the oven, making this dish both accessible and impressive.
Lamb Chaap (Yogurt-Marinated Lamb Chops)
By Zainab Shah in New York Times Cooking
Ingredients
Yield:4 to 6 servings
2 tablespoons plain full-fat yogurt- 2 tablespoons vegetable or canola oil, plus more for the grill
- 2 tablespoons freshly squeezed lemon juice
- ½ red or yellow onion, coarsely grated on a box grater
- 1 tablespoon grated garlic or garlic paste
- 1 tablespoon grated ginger or ginger paste
- 4 to 6 Thai green chiles, stemmed and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons garam masala
- 1 tablespoon Kashmiri or other red chile powder
- 1 teaspoon fine sea salt
- 3 ¼ pounds lamb chops (loin or shoulder), 1 ¼ to 1 ½ inches thick
- Mint chutney or raita, for serving
Preparation
Step 1 In a large bowl, combine the yogurt, oil, lemon juice, onion, garlic, ginger, green chiles, cumin, garam masala, Kashmiri chile powder and salt. Add the lamb chops to the bowl one at a time, rubbing the marinade thoroughly onto each. Cover and refrigerate for at least 2 hours (and up to 48 hours).
Step 2 At least 30 minutes before cooking, remove the lamb chops from the fridge. Prepare a grill for high heat, leaving one side unheated.
Step 3 When ready to grill, scrape off excess marinade from the chops. Oil the grill grates using tongs and a paper towel dipped in oil to prevent sticking. Grill the chops, uncovered, over direct heat for 3 to 4 minutes per side, until lightly charred and cooked to desired doneness. (Internal temperature should reach 130 to 135 degrees for medium-rare.) If the chops are thicker than 1 inch or need more time to cook to your desired doneness, move them to the cooler side of the grill, cover the grill and cook for another 2 to 6 minutes to reach desired doneness.
Step 4 Transfer the lamb chops to a plate and let rest for 5 minutes. Serve with mint chutney or a cooling raita.
