There is one problem with lamb loin chops cut T-bone style. They are just so small. But they are so delicious, one can hardly resist such a treat. I always allow two per person. Lamb loin chops are easy to prepare. One of my preferred methods is to season both sides then sautee in butter and olive oil. Top with a hearty garam marsala sauce and thinly sliced spring onion.
For the garam marsala flavor in this sauce, I strongly suggest that you blend your own. It’s easier than you think and you can enjoy its wonderful flavor in other dishes, American style. Not familiar with garam masala? Its popular spice used many dishes of India. Learn more and how to make it in my post Garam Masala - Use Whole Or Pre-Grounded Spices?
4 lamb loin chops, each 2 inches thick, cut T-bone style
2 Tablespoons butter
1 teaspoon 100% olive oil (optional, see Cooking Notes)
4 thinly sliced spring onions (optional garnish, not shown here)
Ingredients for garam masala sauce:
1 Tablespoon butter
1 Tablespoon flour
1/2 cup milk (or light cream)
4 Tablespoon of water
1-2 teaspoons garam masala
1-2 teaspoons granulated garlic
Salt and pepper to taste
Make the sauce first and set aside while keeping it warm. Melt butter in a saucepan over medium heat. Stir in flour. Slowly add milk while stirring and mashing out any flour-lumps that may form. Slowly add one tablespoon of water at a time while continuing to stir until sauce is smooth. Add seasonings, continue to stir and taste to reach a flavor that pleases you. Cover and set aside.
How to prepare the lamb chops: If your lamb chops have a thin silvery membrane on them, as much as possible, trim it off. Wash and season both sides of the lamb chop with salt and pepper. In a large saucepan, melt the butter in the olive oil (see note below). On medium-high heat, brown the lamb loin chops on both sides for 3-4 minutes. Then stand the lamb chops up and browning and turning each of the tall sides. Once the lamb chops are done, remove from heat and allow to stand for about 5 minutes. Serve topped with garam masala sauce and garnish with thinly sliced green spring onions.
I have a lovely neighbor who is from Southern India. She said that only a little of garam masala is needed in any dish because it is a strong spice. I wouldn’t dare to contradict her. But I simply love its flavor so much, I’m a bit heavy-handed when adding the spice. Thus, in this recipe, I suggest you add 1-2 teaspoons of garam masala according to your taste.
If you like a thin sauce, add a little more milk or water. But add a very little at a time.
Alas, I cook on an apartment electric range. On which I find getting even heat a challenge and too often my butter burns. I find that adding a little olive oil helps. If you are on a gas range, this should not be a problem, you may not need to add the one teaspoon of olive oil.