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Sheet-Pan Kashmiri Lamb Chops

Name: Sheet-Pan Kashmiri Lamb Chops
Prep time: 30 min
Total time: 3 h 5 min
Cuisine: Indian
Ingredients: lamb chops — 7258 g; plain yogurt — 237 g; ginger — 30 g; garlic — 12 g; sweet paprika — 30 g; cayenne pepper — 5 g; garam masala — 10 g; cumin — 5 g; lemon juice — 30 g; oil — 41 g; salt — 5 g; red onion — 110 g; unsalted butter — 27 g; cilantro — 7 g; lemon — 65 g

Sheet-Pan Kashmiri Lamb Chops reads richness 7.4, umami 7.3 and citrus 6.3 on Palate's 0–10 flavor X-ray — a Indian main, about 3 hr 5 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.9 / 10
Sweet & Fruity — 4.7 / 10
Sour & Bright — 8.1 / 10
Bitter & Earthy — 2.6 / 10
Rich & Fat — 7.8 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Richness 7.4 · Umami 7.3 · Citrus 6.3 · Sourness 6.1 · Fruity 4.2 · Allium 3.8 · Salinity 3.6 · Warm Spice 3.0 · Heat 3.0 · Herbaceous 2.7 · Earthy 2.3 · Funk & Ferment 2.3 · Floral 1.6 · Sweetness 1.6 · Bitterness 1.3 · Nutty 1.2

What's in it (15)

lamb chops — 7258 g
plain yogurt — 237 g
ginger — 30 g
garlic — 12 g
sweet paprika — 30 g
cayenne pepper — 5 g
garam masala — 10 g
cumin — 5 g
lemon juice — 30 g
oil — 41 g
salt — 5 g
red onion — 110 g
unsalted butter — 27 g
cilantro — 7 g
lemon — 65 g

Time & effort: about 3 hr 5 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 283.9 kcal, 14.4 g protein, 25 g fat, 1.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

In a large bowl, whisk together the yogurt, ginger, garlic, paprika, cayenne, garam masala, cumin, lemon juice, 2 tablespoons of the oil, and the salt to make the marinade.
Pat the lamb chops dry and add them to the marinade, turning to coat thoroughly on all sides. Cover and refrigerate at least 2 hours, up to overnight.
Remove the chops from the fridge 30 minutes before cooking to take the chill off, and heat the oven to 475°F with a rack in the upper third.
Toss the onion wedges with the remaining 1 tablespoon oil directly on a rimmed sheet pan, then push them to the edges of the pan.
Lift the chops from the marinade, letting excess drip off but leaving a light coating, and arrange them in the center of the pan in a single layer.
Roast until the chops are lightly charred at the edges and register 130°F on an instant-read thermometer for medium-rare, 12-14 minutes.
Switch the oven to broil and broil until the chops are deeply browned and blistered in spots, 2-3 minutes, watching closely so they don't burn.
Brush the chops with the melted butter as soon as they come out of the oven, then let rest 5 minutes; carryover heat will bring them to 135-140°F.
Scatter the cilantro over the chops and onions and serve with the lemon wedges alongside for squeezing.

Dishes with a similar flavor shape

Lamb Shawarma Flatbreads — Middle Eastern
Beef Shawarma Rice Skillet — Middle Eastern
Skillet Lamb Chops with Garlic and Rosemary — American
Chicken Tikka Masala — British
Grilled Lamb Chops with Lemon and Oregano — Greek

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.