Indian · Dinner
Crispy Fried Lamb Chops (Low-Calorie)
Bone-in lamb chops marinated in yogurt, ginger, garlic and warming spices, then oven-roasted and finished under high heat with a light panko crumb for crunch instead of deep frying. Served with a lime-cilantro raita and a wedge of lemon for a lighter take on the fried classic.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
327Calories
41gProtein
13.4gFat
11.2gCarbs
3.2gSugar
1.2gFiber
650mgSodium
277mgChol
5gSat Fat
584mgPotassium
127mgCalcium
3.6mgIron
2.2mcgVitamin B12
6.8mgVitamin C
low-calorie
protein-rich
low-carb
gluten-free
low-calorie
Instructions
1
Prep
Pat the lamb chops dry and score the fat lightly with a knife so the marinade penetrates well.
2
Marinate
Mix yogurt, ginger-garlic paste, garam masala, cayenne, smoked paprika, lemon juice and salt; coat chops fully and refrigerate 30 minutes.
3
Dredge
Dip each marinated chop in egg white, then press into panko breadcrumbs, coating both sides lightly.
4
Roast
Place chops on a wire rack over a baking tray and roast at 425°F for 12 minutes until juices bead on the surface.
5
Crisp
Drizzle chops with olive oil and broil on high 3 to 5 minutes until the crumb is golden brown and crackling.
6
Finish
Chop cilantro and mint, stir into the extra yogurt to make the dip.
7
Plate
Arrange chops on a plate with the yogurt-herb dip and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1–2 bone-in chops lamb chop
- 6 tbsp90g plain yogurt
- 2 tbsp30g ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp smoked-paprika
- 2 tsp2 tsp lemon-juice
- 1/2 tsp1/2 tsp salt
- 22 egg white
- 1/2 cup30g panko-breadcrumbs
- 2 tsp2 tsp olive-oil
- 4 tbsp60g plain yogurt
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp mint
- 22 lemon wedge
