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Pakistani Lamb Chops

Serves 4 to 6 Entree meat

Pakistani Lamb Chops

Pakistani Lamb Chops, a beloved dish from the bustling cities of Karachi, Lahore, Peshawar, and Islamabad, brings the warmth of a family meal to the table. This home-style recipe captures the essence of how it's shared among friends and family, where the salt is judged by hand and the fat is used generously. It's a dish that reflects the communal spirit of Pakistani dining, often served on special occasions or when hosting guests.

The lamb chops, seasoned with paprika and a sprinkle of fine sea salt and black pepper, are cooked to perfection, offering a tender and juicy bite. A squeeze of fresh lemon adds a bright finish, highlighting the savory richness of the meat. Enjoyed best when shared, these chops invite everyone to gather around, savoring each flavorful mouthful.

Ingredients

  • 8lamb chops
  • 2 tbspoil
  • 1 tsppaprika
  • to finishlemon
  • to tastefine sea salt and black pepper

Method

  1. Start by laying the 8 lamb chops on a clean surface. Generously season them with fine sea salt and 1 tsp paprika, ensuring each chop is evenly coated on both sides. This seasoning will enhance the natural flavors of the lamb and give it a subtle warmth from the paprika.
  2. In a large, heavy-bottomed skillet, heat 2 tbsp oil over medium-high heat. Once the oil shimmers, carefully place the lamb chops in the pan, ensuring they are not overcrowded. Sear each side for about 3-4 minutes until they develop a deep, rich brown crust. This browning step is crucial as it locks in the juices and adds depth to the flavor.
  3. Reduce the heat to medium and cover the skillet with a lid. Allow the lamb chops to cook for an additional 10-15 minutes, turning occasionally. You are looking for the meat to become tender, with the fat rendering slightly and the edges caramelizing beautifully.
  4. Once the lamb chops are tender, remove the lid and let any excess moisture evaporate, which will concentrate the flavors. Taste a small piece for seasoning, adding more fine sea salt and black pepper if needed. The final texture should be juicy and succulent, with a slight char on the edges.
  5. Finish by squeezing fresh lemon juice over the lamb chops just before serving. This will brighten the flavors and add a refreshing contrast to the richness of the meat. Serve the chops with rice, bread, or a fresh salad, allowing everyone at the table to enjoy this traditional Pakistani dish.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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