Preparation time: 15 mins | Cooking time: 45 mins
Lamb loin chops-4 (inch thick)
Vegetable or chicken stock-2cups
Coriander leave (chopped)-2tbsp
Mix chilli powder, coriander powder, pepper powder, coriander leaves, oregano, ginger-garlic paste in a small bowl. Coat lamb chops with this spice mixture. Refrigerate the lamb chops for about 8 hours or overnight.
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallots and garlic, saute for 2 minutes. Add the stock and chilli flakes. Boil until sauce is reduced to 3/4 cup. Remove sauce from heat. Add butter slowly, whisking until melted.
Preheat the oven to 250c and grill the lamb chops until desired doneness, turning the sides in between.
Place 2 lamb chops and spoon sauce over lamb and serve.