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Summer of Spice Cooking Class Back to Recipes
Garam Masala Spiced Lamb T- Bone Steak
The Indian word marsala means mixture of spices, but also refers to the aromatic composition of a dish. Blending spices is the essence of Indian cookery.

Serves 6
  • 4 Whole Star anise pods
  • 2 Teaspoons Fennel seed
  • 1 Teaspoon Black peppercorns
  • 6 whole cloves
  • 4 pods Green cardamom
  • ½ Teaspoon Freshly ground nutmeg 1
  • Teaspoon Ground cinnamon
  • 1 Teaspoon Coarse salt
  • 6 6 ounce Lamb T Bone Chops
  • 3 Cloves Garlic, thinly sliced
  • 4 tablespoons Olive oil
To Prepare the Spices:
In a dry pan toast the star anise, fennel, black peppercorns, cloves and cardamom until aromatic. Let cool and grind coarse. Combine the spices with the nutmeg, cinnamon and salt. Insert slivers of garlic into each chop by making small punctures with a pairing knife and poking in the garlic. Rub the lamb with the spice mixture. Cover and let dry cure for at least one hour.

To Pan Roast the Lamb:
In a heavy bottom pan, over high heat, warm the olive oil. Add the chops and brown the first side well for 3-4 minutes. Lower the heat to medium and turn the lamb chops to cook for another 3-4 minutes until nicely golden brown.

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