These lamb chops are cooked to perfection in a feisty green goddess pesto rub, delicately fragrant from cumin and garam masala and have a lip smacking sauce of white wine roasted garlic. The key here is the braising of the mutton/lamb chops and that Green Goddess pesto that ensures you will fall in love with red meat and even go for seconds!
Preheat oven to 350 degrees F. Prepare the spice mix. Spice the lamb chops on all sides generously with the spice mix.
Blend all the ingredients mentioned under the green goddess pesto well . Add it to the meat and smother it completely on both sides. Sprinkle a little chili flakes on the chops. Next, In a large cast iron skillet, heat 2 tbsp olive oil.
Now add lamb chops and brown on all sides over medium-high heat. Remove lambchops from the cooking skillet.
In the same skillet, add sliced shallots and sauté till translucent. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes).
Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes. Add lamb back to skillet and let everything cook together for 10 minutes.
Cover skillet or Dutch oven and place in a 350 F-heated oven for 2 hours to 2½ hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
Next, While lamb cooks, proceed to make the mashed potatoes and the sides.
Once lamb is ready, let it rest for ten minutes before serving.
Serve HOT with a little garnish of crushed mint and fresh parsley leaves, along side the creamy mashed potatoes, peas and tomatoes. Don't forget the wine sauce!!