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Marination Preparation:

1. Lamb or Goat Chops – 1 and ¼ Pounds
   
2. Red Kashmiri Chilli Powder – ½ Tbsp
   
3. Ground Paprika – ½ Tbsp
   
4. Dried Parsley – 2 Tbsp
   
5. Siracha Sauce – 2 Tbsp
   
6. Coriander – 1 Tbsp
   
7. Cumin – ½ Tbsp
   
8. Ginger Garlic Paste – 2 Tbsp
   
9. Lime Juice – 1 Lime Big
   
10. Tabasco – 4 Drops
    
11. Salt – 2 Tbsp
    
12. Oil – 4 Tbsp
    

Add all powders into bowl with Lime Juice & Tabasco and mix well as paste. No need to add water. Add Lamb chops ensure paste is applied evenly thorough the meat. Keep meat in Fridge for 2hrs – 4hrs for marination.

Baking:

1. Preheat oven to 375 degree
   
2. Apply oil in Cast Iron griddle or Baking tray and place marinated lamb chops and apply oil again on the top of the meat. I prefer Cast Iron instead of baking tray – because the heat is maintained after cooking.
   
3. Bake the Lamb Chops for 20minutes
   
4. Turn the meat to other side.
   
5. Bake for another 15minutes
   
6. Typically Lamb Chops will be done in 35minutes total, but always check before starting broiling. Cook time, depends upon the size. Thickness of Chops I used is half inch.
   

Broiling:

1. Apply left over marination paste one top of the meat and apply oil.
   
2. Broil one side for 3-4minutes and take it out for applying paste on other side.
   

   Note: Broiling time depends on the thickness of meat. Sometime will be done in 2mins, keep checking via Glass door to ensure it doesn’t burn.
   

3. There will be paste on the grill/pan which is roasted well & cooked, feel free take and apply them in meat along with broil paste. Do this step only if the paste on the cooking grill is not burned.
   
4. Turn all meat to other side, apply left over marination and spray oil
   
5. Broil another side for 3-4minutes.