onion, capsicum, and green chilli and red chilli , jeera powder, coriander, garam masala, chaat masala, salt, and rice flour. Shape the mixture into cutlets. Heat oil in a pan and shallow-fry them on ...

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

shallow glass dish, stir together olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add lamb chops and turn to coat in the marinade. Cover and let marinate at room temperature for one hour.

For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients ...

Reserve 2 tablespoons of the marinade to use as a glaze during cooking. Marinate the Lamb Chops: Place the lamb chops in a shallow dish or a zip-top bag. Pour the marinade over the chops ...

Line a large shallow baking tray or roasting dish with baking paper. Season lamb chops well with salt and ... until just cooked. Drain if cooking in water Melt butter in a large frying pan and ...