This Mutton Chops Recipe features the juicy, flavorful meat from the ribs, enhanced with a delightful roasted taste. It's simple to prepare—just steam, marinate, and roast these masala lamb chops. It's an excellent meat appetizer or side dish for a family dinner.
These mutton chops are incredibly tender and juicy, bursting with spices and rich in flavor. If you enjoy ribs, adding these to your menu is a fantastic choice, as they are quick and easy to prepare at home.
I’ve whipped up a simple and delicious oven-baked mutton/lamb chops recipe just for our Bakra Eid gathering. My friends rave about my oven-roasted mutton chops, and they often request it for our weekend dinners.
It’s straightforward to make and requires minimal time and ingredients, yet the flavor is outstanding! This makes it a standout recipe in my collection.
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What Are Mutton Chops?
Mutton chops are cut from a sheep's rib, positioned perpendicular to the spine, making them a favorite among meat enthusiasts. This cut is renowned for its rich flavor and versatility in cooking, with various recipes found across different countries.
In regions like Pakistan and India, there are countless ways to prepare mutton chops, whether it's in the oven, on the BBQ, in a skillet, pan-fried, deep-fried, or slow-cooked with a flavorful garam masala gravy. Locally, these are often referred to as Mutton chaap.
For those who enjoy dry mutton chops, the best methods include oven baking, frying, and barbecuing, each offering unique flavors. Personally, I prefer oven baking, as the taste of roasted rib meat is simply unbeatable. Occasionally, I add papaya paste to achieve a smooth texture, which pairs wonderfully with roghni naan and paratha.
I’d like to share a memory with you all! There was a time when I enjoyed Peshawari lamb chops, a delightful twist on the traditional Pakistani lamb chops. They’re cooked over an open fire with milder spices, similar to Sajji. I absolutely loved that flavor! Since I can’t create a fire pit at home, I made them in the oven, which gave them a taste reminiscent of tandoori.
Difference between Mutton Chops and Lamb Chops
Mutton chops come from the spinal ribs of mature sheep that are over 2 years old, while lamb chops are sourced from younger sheep, typically under 1 year. Lamb chops are known for being leaner and more tender compared to mutton. There are various cuts available for chops, so you can choose based on your preference or consult your butcher for the best options. If you're curious, check out this chop cut guide for more detailed information and helpful tips.
Why Do I Love This Recipe
My mother used to prepare Pakistani-style mutton chops with various twists, and we all adored them. I drew inspiration from her to create these chops, ensuring they remain soft and juicy while achieving that perfectly roasted appearance.
This recipe is all about simplicity and incredible flavor. You won’t have to put in much effort to create tender and juicy oven-baked mutton or lamb chops. I enjoy cooking with just a few ingredients, and this recipe fits that perfectly. Let’s dive in and make it at home!
- Cooking ribs can often be a challenge, as they can turn out tough and chewy. However, in this recipe, I’ve taken the extra step to tenderize the meat before baking, resulting in super juicy and incredibly tender chops.
- I’ve kept the ingredient list minimal, using items you likely already have in your pantry.
- If you’re in the mood for BBQ-style chops or restaurant-quality mutton chops, this recipe is a must-try for the best flavor.
- Just look at the final result of these baked mutton chops! They’re incredibly soft with a beautifully roasted texture that’s sure to impress anyone. My son was thrilled when I presented the platter!
- These dry masala lamb chops pair wonderfully with a variety of dishes.
Mutton Chops Ingredients
Lamb/Mutton Chops: You can prepare this recipe using either mutton or lamb chops. For the best flavor in your roasted chops, choose cuts like rib, loin, or shoulder that have a good amount of meat. I opted for pre-packaged chops from the grocery store.
Onion and Ginger Garlic: I finely chopped some purple onions along with ginger and garlic, cooking them slowly to enhance the flavors.
Spices: Included red chili powder, turmeric powder, coriander powder, and homemade garam masala powder, (which really elevates the taste compared to store-bought versions).
Yogurt: For the marinade base, I used thick yogurt, and Greek yogurt is ideal for achieving the perfect consistency.
Vinegar: It's optional! but I like to add it for a touch of velvety texture to the meat. If you choose to leave it out, just squeeze some fresh lemon juice over the chops after roasting.
Oil: Added cooking oil into the marinade, as it helps to keep the mutton chops moist and contributes to a wonderful texture when roasting.
How To Cook Mutton Chops
This mutton chops recipe is divided into three simple steps:
Step 1: Cook the Chops on Slow Heat
Start by rinsing the chops and placing them in a pan. Add finely chopped onions and ginger-garlic, then season with black salt and table salt. Pour in some water and mix everything together.
Cover the pan and let it cook on medium to low heat for about 45 minutes to ensure the meat becomes tender. Be sure to let the water evaporate before moving on to the marination.
Step 2: Prepare Chops Marinade
In a 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 stir to combine.
Then, pour the marinade over the chops, ensuring they are evenly coated.
Step 3: Bake the Chops
Preheat your oven to 350°F.
Line a baking tray with aluminum foil and lightly spray the base with oil. Arrange the chops on the tray with some space between them. Pour any remaining marinade over the chops and bake for 30 minutes.
For a lovely roasted finish, broil (direct heat from upside of oven) for an additional 10 minutes.
Lamb/Mutton Chops Video
Tips For Cooking Juicy Chops
- When choosing mutton or lamb chops, always opt for the highest quality, which you can identify by their color and texture. Look for chops that are a light red hue (steer clear of any that appear purple), with fat that is evenly distributed throughout the meat. Thicker chops tend to be juicier and provide the best flavor once cooked.
- Be careful not to overcook the chops when using low heat, as this can cause them to lose their juices. Allow them enough time to become tender; typically, high-quality lamb or mutton chops will need about 40 to 45 minutes on low heat on the stovetop. If you're using a pressure cooker or an instant pot, you can expect them to be ready in about 20 to 25 minutes.
- I prefer to tenderize the meat before baking it in the oven, as this enhances the flavor. If you choose to use a meat tenderizer, you can skip the slow cooking and go straight to baking.
- After tenderizing, marinating the chops adds even more flavor before roasting. For the best results, always soak the meat after slow cooking and prepare a thick marinade for baking.
Serving Chops
Lamb or mutton chops make for an incredible meat appetizer that pairs wonderfully with a range of side dishes. I enjoy presenting them on a platter alongside naan, or dinner rolls.
Garlic butter rice or a simple homemade peas pulao complement the chops beautifully.
Feel free to drizzle your favorite sauce to enhance the flavor. Personally, I like to use honey garlic butter sauce, which creates a delightful platter for family dinners.
The kids will absolutely love it! You can also consider serving them with pasta, potato gratins, roasted veggies, or mashed potatoes.
And don’t forget to enjoy a cup of Karak Chai right after your meal!
Q & A
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 traditional 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.
More Pakistani Recipes
If you're excited to make this Lamb/Mutton Chops Recipe, be sure to Rate the Recipe by clicking on the stars! Feel free to drop any questions you have in the comment section—I’m here to help you have a great experience. I’d also love to see your recipe photos, so don’t hesitate to share them with me and I love to post on my Instagram.
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.