BAKED LAMB / MUTTON CHOPS an old Anglo-Indian favourite
Serves 6


½ Kg good lamb / mutton chops
1 teaspoon ginger and garlic paste
1 teaspoon ground pepper
1 teaspoon chillie powder
Salt to taste
2 tablespoons lime / lemon juice

Beat each lamb chop on either side with a cleaver or kitchen knife. Marinate the chops with all the ingredients for 2 hours. Wrap each chop separately in foil paper and bake in a moderate oven for 10 minutes on either side. Serve each chop separately with roast potatoes and steamed vegetables.

Note: The chops could be cooked in a pan instead of baking them. 2 tablespoons of oil could be added to the marinade and then cooked.
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