I’m excited to share this Mutton Chops recipe that is juicy, tender, and rich in flavor, making it a perfect dish for family dinners or as a special appetizer. The secret lies in the marinade of yogurt, spices, and a touch of vinegar, which tenderizes the meat and enhances its natural taste. You can steam, marinate, and roast these masala lamb chops in the oven or on the stovetop, giving them a delicious roasted aroma that will impress everyone at the table.
This recipe is ideal for those who want restaurant-style lamb chops (chaap) at home without complicated steps, and it works with either lamb or mutton.
I’ve created this simple yet flavorful oven-baked mutton/lamb chops recipe, perfect for special occasions like Bakra Eid or cozy weekend dinners. It’s one of those dishes my friends always request whenever we gather — they can’t get enough of the tender, juicy, and perfectly roasted chops!
What I love most is how easy and quick it is to prepare — no complicated steps or fancy ingredients, just pure flavor in every bite. That’s exactly why this recipe has earned a special place in my collection.
Watch - How Did I Make
Jump to:
- What Are Mutton Chops?
- Why You'll Love ❤️ This Recipe
- Mutton Chops Ingredients
- How To Cook Mutton Chops
- Tips For Cooking Juicy Chops
- Flavor Variations
- How to Use This Recipe for Mutton Shoulder Chops
- How To Store, Freeze & Reheat
- Serving Suggestions
- FAQS
- Related Ideas To Try
- Mutton Chops Recipe (Masala Lamb Chops)
What Are Mutton Chops?
Mutton chops are cuts taken from the ribs, loin, or shoulder of the lamb or mutton, known for their tender texture and rich flavor. They are versatile and can be prepared in a variety of ways—grilled, pan-seared, roasted, or even slow-cooked with spices.
What makes mutton chops special is the balance of meat and fat, which keeps them juicy while cooking and enhances the natural flavor of the lamb. When marinated with yogurt, spices, and aromatics like garlic and ginger, they develop a melt-in-your-mouth texture that’s perfect for appetizers, main dishes, or party platters.
In South Asian cuisine, mutton chops are often served as Masala Lamb Chops—a flavorful dish infused with traditional spices and sometimes a touch of tang from vinegar or lemon. This makes them a favorite for family dinners, festive meals, and restaurant-style dining at home.
💡 Pro Tip: Choosing chops with a little fat marbling ensures the meat stays tender and juicy after roasting or pan-frying..
In Pakistan and India, mutton chops can be prepared in countless ways—oven-baked, BBQ, skillet-fried, pan-fried, deep-fried, or slow-cooked in a flavorful garam masala gravy. Locally, they are often called Mutton Chaap.
For dry mutton chops, oven baking, frying, and barbecuing bring out the best flavors. I personally love oven-baked chops, as the roasted rib meat has an unbeatable taste. Sometimes, I add a little papaya paste to make the meat extra tender, perfect with roghni naan or paratha.
A fond memory: I once enjoyed Peshawari lamb chops, cooked over an open fire with mild spices, similar to Sajji. Since I can’t recreate a fire pit at home, I replicate the flavor in the oven, giving a delicious tandoori-style taste.
Difference between Mutton Chops and Lamb Chops
| Feature | Mutton Chops | Lamb Chops |
|---|---|---|
| Age of Animal | From mature sheep (usually over 1 year) | From young sheep (usually under 1 year) |
| Flavor | Stronger, more intense, robust flavor | Milder, delicate, slightly sweet flavor |
| Texture | Firmer, slightly chewier | Tender and soft |
| Fat Content | More developed fat, slightly higher fat ratio | Less fat, leaner meat |
| Color of Meat | Darker red | Lighter pink |
| Cooking Time | Requires longer cooking or marination | Cooks faster, ideal for quick recipes |
| Best For | Slow-cooked dishes, masala chops, rich curries | Grilled, pan-seared, or oven-roasted chops |
| Common Name in South Asia | Mutton Chaap | Lamb Chops (young sheep cuts) |
Why You'll Love ❤️ This Recipe
I have fond memories of my mother preparing Pakistani-style mutton chops with different twists, and we all loved them. The aroma of roasting meat filled the kitchen, and every bite was tender, juicy, and full of flavor. I drew inspiration from her cooking to recreate those exact flavors—soft, succulent chops with that perfectly roasted appearance.
- Simple & Flavorful: No need for hours in the kitchen or fancy ingredients—just a handful of pantry staples transforms these ribs into a mouthwatering dish.
- Juicy & Tender: Ribs can be tricky, but a simple tenderizing step before baking ensures every chop is soft and juicy, just like my mother used to make.
- Minimal Ingredients: Perfect for home cooks and beginners, yet the flavor is rich enough to rival BBQ-style or restaurant-quality mutton chops.
- Beautifully Roasted: These dry masala lamb chops come out golden, roasted, soft, and packed with flavor.
- Kid-Approved: My son couldn’t wait to dig in—it’s that irresistible!
- Versatile Pairing: Perfect with naan, paratha, or rice, making it ideal for family dinners, weekend feasts, or special occasions.
Mutton Chops Ingredients
Meat:
- Lamb or Mutton Chops: Choose cuts like rib, loin, or shoulder with a good amount of meat. Pre-packaged chops from the grocery store work fine too.
Marinade Base:
- Yogurt: Thick yogurt or Greek yogurt for best consistency.
- Oil: 1–2 tablespoons to keep chops moist during roasting.
- Vinegar: Optional, but adds a velvety texture to the meat.
Flavors & Aromatics:
- Onion: Finely chopped purple or red onion, sautéed or added fresh.
- Ginger & Garlic: Freshly minced to elevate the taste.
Spices:
- Red Chili Powder – adjust to taste
- Turmeric Powder – for color and subtle flavor
- Coriander Powder – earthy aroma
- Garam Masala (homemade) – gives authentic depth compared to store-bought
Optional Garnish:
- Fresh coriander or parsley for serving
- Lemon wedges for extra zing
How To Cook Mutton Chops
This recipe is broken down into three simple steps for tender, flavorful chops:
Step 1: Cook the Chops on Slow Heat
- Rinse the mutton chops and place them in a pan.
- Add finely chopped onions and ginger-garlic paste.
- Season with salt and black salt, then pour in a little water and mix.
- Cover and cook on medium-low heat for 45 minutes, until the meat is tender.
- Allow the water to evaporate before moving on to the marinade.
Step 2: Prepare the Marinade
- In a bowl, mix yogurt, red chili powder, turmeric, coriander powder, garam masala, and oil.
- Drizzle vinegar over the cooked chops and stir.
- Pour the marinade evenly over the chops, making sure each piece is well coated.
Step 3: Bake the Chops
- Preheat the oven to 350°F (175°C).
- Line a baking tray with aluminum foil and lightly grease it with oil.
- Arrange the chops with some space between them and pour any remaining marinade over them.
- Bake for 30 minutes.
- For a golden, roasted finish, broil for an additional 10 minutes under direct heat.
Tips For Cooking Juicy Chops
- Choose High-Quality Chops: Look for chops with a light red hue (avoid any purple tones) and evenly distributed fat. Thicker cuts are ideal as they stay juicier and more flavorful after cooking.
- Control Cooking Time: Overcooking chops, even on low heat, can dry them out. On the stovetop, slow-cook high-quality chops for 40–45 minutes until tender. Using a pressure cooker or Instant Pot reduces this to 20–25 minutes without compromising tenderness.
- Tenderize for Extra Juiciness: Pre-tenderizing the meat—using a green papaya paste, meat tenderizer, or simple scoring—enhances texture and allows the flavors to penetrate deeply. If you tenderize well, you can skip slow cooking and move straight to baking.
- Marinate for Maximum Flavor: After cooking or tenderizing, marinate the chops in a thick, spiced yogurt mixture. This locks in moisture and adds layers of flavor during roasting.
- Even Roasting: When baking, give each chop enough space on the tray to allow heat circulation. This ensures a perfectly roasted exterior while keeping the inside juicy.
- Final Touch: For a restaurant-style finish, broil the chops for a few minutes after baking to achieve a golden-brown crust without drying the meat.
💡 Hinz Tip: Combining slow cooking, tenderizing, and marinating is the secret to achieving juicy, flavorful, and tender mutton or lamb chops every time.
Flavor Variations
- Spicy Masala Chops: Add extra red chili powder, paprika, and black pepper to the marinade for a fiery, bold flavor. Perfect if you like your chops with a kick.
- Garlic & Herb Chops: Mix crushed garlic, fresh rosemary, thyme, and oregano into the marinade for a fragrant, aromatic twist.
- Tandoori-Style Chops: Use yogurt, tandoori masala, ginger-garlic paste, and a hint of lemon juice to replicate classic tandoori flavors, great for oven or grill.
- Mint & Coriander Chops: Blend fresh mint, coriander leaves, green chili, and yogurt into the marinade for a fresh, vibrant, and slightly tangy taste.
- BBQ-Glazed Chops: Brush with barbecue sauce during the last 10 minutes of baking or broiling for a smoky, sweet finish.
- Lemon & Pepper Chops: Marinate with lemon juice, black pepper, and a drizzle of olive oil for a light, zesty flavor that pairs well with salads or rice.
How to Use This Recipe for Mutton Shoulder Chops
1. Adjust Cooking Time:
- Shoulder chops are slightly tougher than rib or loin chops, so they’ll need a bit longer to tenderize.
- When slow cooking (Step 1 of your recipe), extend the simmering time from 45 minutes to about 60–70 minutes on low heat.
- If using a pressure cooker or Instant Pot, cook for 25 minutes instead of 20.
2. Tenderizing Tip:
- You can use a little green papaya paste or meat tenderizer (½ teaspoon) in the marinade for shoulder chops — this will break down tough fibers and keep them juicy.
3. Roasting / Baking Time:
- Bake at 350°F (180°C) as written, but increase baking time to 35–40 minutes, and broil for 10 minutes for that perfect roasted finish.
4. Texture & Flavor:
- Shoulder chops develop a deeper, richer flavor due to the marbling of fat.
- They won’t be as delicate as rib chops but will taste bolder, meatier, and juicier — excellent for BBQ-style or masala versions.
5. Serving Suggestion:
- These go beautifully with naan, mint chutney, and lemon wedges, or you can serve them with roasted potatoes for a more Western-style platter.
How To Store, Freeze & Reheat
🧊 How to Store (Refrigerate):
- Marinated Chops: Store the marinated chops in an airtight glass container or zip bag. Keep them in the refrigerator for up to 24 hours before cooking.
- Cooked Chops: Once cooked, let the chops cool completely. Store them in an airtight container for up to 3 days in the fridge.
- Always place a layer of foil or parchment paper between pieces to prevent sticking.
❄️ How to Freeze:
You can freeze both raw (marinated) and cooked chops for later use.
- Marinated Mutton Chops:
- Place the marinated chops in a freezer-safe bag or container.
- Label with the date and recipe name.
- Store in the freezer for up to 1 month.
- When ready to cook, thaw overnight in the fridge and then cook or bake as usual.
- Cooked Mutton Chops:
- Let the chops cool to room temperature.
- Wrap individually in foil, then store in an airtight bag or container.
- Freeze for up to 1 month.
- Reheat directly from frozen (no need to thaw) in an oven or air fryer.
🔥 How to Reheat:
- Oven: Preheat to 350°F (180°C). Place chops on a baking tray, cover loosely with foil, and heat for 10–12 minutes or until warm.
- Air Fryer: Set to 350°F (180°C) and heat for 4–5 minutes to restore crispiness.
- Skillet: Warm over low heat with a drizzle of oil or butter for 3–4 minutes on each side to maintain moisture.
💡 Hinz Tip: If reheating dry chops, brush with a little oil or butter before warming. This keeps them tender and prevents them from drying out.
Serving Suggestions
Mutton chops are versatile and can be served in multiple ways depending on the occasion:
- With Breads: Pair with roghni naan, dinner rolls, or garlic bread for a hearty, traditional meal.
- With Rice: Serve alongside chickpea rice, green peas pulao, garlic butter rice, pulao, or biryani to soak up the flavorful juices and gravy.
- Salads & Veggies: Complement with chickpea salad salad, roasted potatoes, or sautéed mushrooms for a lighter, balanced meal.
- Sauces & Dips: Offer mint chutney, raita, or honey garlic sauce to enhance the flavors and add a refreshing touch.
- Party Style: Arrange on a platter for BBQ-style or family dinners, garnished with lemon wedges and fresh coriander for a restaurant-style presentation.
- More Ideas to Pairup: pasta, potato gratins, roasted veggies, or mashed potatoes.
- Sweets & Beverages: Love to share chilled bowl of phirni, warm gajar ka halwa or gajrela, and finish with karak chai.
💡 Hinz Tip: For extra flavor, drizzle a little fresh lemon juice or sprinkle smoked paprika or chaat masala just before serving—this elevates the aroma and taste instantly.
FAQS
The cooking time in the oven depends on the cooking method used:
- For tender chops cooked on low heat, they will be fully done in about 10 to 15 minutes, achieving a lovely roasted finish.
- If the chops are raw and have been marinated with a meat tenderizer, expect them to take around 1 hour to bake in an uncovered dish.
- For chops that are raw and marinated without a meat tenderizer, cover the dish with aluminum foil and bake for 1 hour.
Mutton can be prepared using two different cuts: the loin cut and the ribs cut.
You can opt for either one for this recipe. The loin cut refers to the T-bone cut taken from the loin muscle.
This recipe showing the concept of dry mutton chops. There are various cooking methods you can use to achieve a dry texture. I chose to bake them in the oven, but you could also grill them on a barbecue, use an air fryer, or cook them in a pan.
Yes, you can use red curry masala powder to make this recipe but I recommend to use tandoori spice mix that will add a perfect flavor in chops.
One of my favorite ways to achieve tender meat is by cooking it slowly over low heat. Another effective method is to use a meat tenderizer. If you're preparing BBQ chops, using a meat tenderizer is definitely the way to go.
1. Slow heating on stovetop
2. Pressure cooking in cooker to stove top.
3. Air fryer
4. Oven roasting
5. Grilling
6. Barbecue
Here is the complete guide to adapt the best cooking method as per your convenience to cook the meat.
Absolutely! It's made with authentic Pakistani spices. You can either fry the chaap or grill it. In Pakistan, barbecue chops are a favorite, but masala chops are also quite popular.
The best cuts for mutton or lamb chops are rib, loin, or shoulder pieces. These cuts have a good balance of meat and fat, which keeps the chops juicy and flavorful after roasting or grilling.
Absolutely! If you don’t have an oven, simply pan-fry or grill the marinated chops on medium heat until golden and tender. You can also use a tawa, air fryer, or BBQ grill for equally delicious results.
On the stovetop, mutton chops usually take about 40 to 45 minutes to tenderize on low heat. In a pressure cooker or instant pot, it takes around 20–25 minutes.
Yes! In fact, overnight marination helps the flavors soak deep into the meat and makes the chops even more tender and juicy. Just keep them covered in the refrigerator.
Avoid overcooking! Once the chops turn golden and slightly crisp, remove them from heat. You can also brush them with a little oil or butter before baking for extra juiciness.
Related Ideas To Try
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Mutton Chops Recipe (Masala Lamb Chops)
Ingredients
- 500 g Lamb/Mutton
- 1 teaspoon Salt
- ½ teaspoon Black salt - ½ tsp
- 1 tablespoon Onion Chopped
- 2 teaspoon Ginger Garlic Paste
- ½ Liter Water
- ½ Cup Yogurt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Vinegar
- 1 tablespoon Oil
Instructions
Tender The Chops on Slow Heat
- After rinsing the chops, transfer them to a pan and cook them with finely chopped onions and ginger-garlic. Season with black salt and table salt.
- Add some water and mix everything together.
- Cover the pan and let it cook on medium-low heat for about 45 minutes to ensure the meat becomes tender.
- Let the water evaporate before moving on to the marination step.
Mutton Chops Marinade
- In a separate bowl, combine yogurt with spices such as red chili powder, turmeric powder, coriander powder, and garam masala. Add some oil and mix well.
- Drizzle vinegar over the cooked chops and mix thoroughly. Then, pour the marinade over the chops, ensuring they are evenly coated.
Oven Roasting
- Preheat the oven at 350F.
- Prepare a baking tray by lining it with aluminum foil and spraying oil on the bottom. Arrange the chops on the tray with some space between them. Pour any remaining masala over the chops and bake in the oven for 30 minutes.
- Finish by broiling for an additional 10 minutes to achieve a lovely roasted color on top.
- Once done, take them out! Your mutton chops are ready to be served!
Hinz
Here is the easiest recipe of mutton chops. Tender and juicy chops baked in oven. I am really looking forward if you try this recipe.