Pan-Sautéed Lamb Chops with Rosemary: The Best Pan-Sautéed Lamb Chops with Rosemary Recipe from Cook'n

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	Pan-Sautéed Lamb Chops with Rosemary

Serves: 4

(Rosemary ki Chaampein)
Category: Lamb Chop and Cutlet Dishes
Makes 4 to 6 servings
Rosemary is not an Indian herb. But my years in California often prompt me to sneak some into my Indian preparations, especially since it marries well with the usual Indian flavors.

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   1 cup Yogurt Cheese or sour cream
   2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
   20 to 25 black peppercorns
   20 to 25 cloves
   5 to 7 green cardamom pods, seeds only
   1 tablespoon ground coriander
   1 teaspoon ground cumin
   1/2 teaspoon ground cinnamon
   1/4 teaspoon ground nutmeg
   1/2 teaspoon salt, or to taste
   1/4 cup finely chopped fresh rosemary
   2 tablespoons vegetable oil
   8 to 10 loin lamb chops with bone (about 2 1/2 pounds), trimmed of all visible fat
   1 cup water
   1/4 cup minced scallion, green parts only
   2 to 3 sprigs rosemary

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1. Prepare the yogurt cheese and the ginger-garlic paste. Then, in a spice or coffee grinder, grind together the peppercorns, cloves, green. cardamom pods, and black cardamom seeds. Remove to a small nonstick skillet and mix in the ground coriander, cumin, cinnamon, nutmeg, and salt. Roast, stirring and shaking the skillet, over medium heat until the spices are a few shades darker and fragrant, about 2 minutes.

2. In a bowl, mix together the yogurt cheese (or sour cream), ginger-garlic paste, rosemary, roasted spices, and oil.

3. Place the lamb chops in a non-reactive bowl. Add the yogurt mixture and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.

4. Leaving the marinade behind, transfer the chops to a large nonstick skillet and cook, turning once or twice over medium-high heat, until completely dry and well-browned, about 10 minutes.

5. Mix about 1 cup water to the reserved marinade and add it to the skillet. Cover and cook over medium heat until the chops are very tender with a thick sauce clinging to them, about 30 minutes. Transfer to a serving dish, garnish with scallion greens and rosemary sprigs, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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