Simple Juicy Halal Lamb Chops from Costco

Costco. Has. Halal. Lamb. From. New Zealand!!

This is a pretty easy recipe, so I’m just going to get right into it. Because the lamb chops are fairly thick, you’ll have to sear them in a cast-iron pan on the stove and then pop them in the oven. Two step cooking!

Here we go—

  1. Bring your lamb chops to room temperature. If they were frozen, make sure they are completely defrosted (trust me, I’ve been there). If refrigerated, take them out well in advance (depending on the weather/temperature in your home) so they’re ready to go when you are.

  2. Preheat your oven to 350°F.

  3. Sprinkle all sides (top, bottom, sides, just not the bone-side) with kosher salt. I used Maldon Sea Salt (which is on sale for cheap on Amazon at the time of posting!) Flakes because I’m convinced it melts and sears nicely on meat like steak.

  4. Heat up a couple tablespoons of canola oil on an 8-10” cast iron pan. Use a bigger pan if you’re going to cook more than 2 chops. If using an electric stove (like me), you might have to heat the cast iron pan up slowly (like two numbers at a time) rather than straight to medium.

  5. When the oil is glistening, it’s go time. Carefully place two chops in the pan and then don’t touch them. The key to getting a good sear is letting it sear. After 2 minutes, carefully lift one piece (with tongs, obviously) and check the sear on it. If it’s nice and deep brown, go ahead and flip it. If not, wait longer (30 sec - 1 min increments).

  6. Repeat this searing process for each side of meat—top, bottom, left, and right. No need to sear the side with the bone of course.

  7. Once the chops are seared nicely, get some aluminum foil and, wearing oven mitts, loosely fit it to the pan. Then pop it in the preheated oven for about 20 minutes.

  8. You want the internal temperature to be between 150°F and 160°F for a nice medium. I use this meat thermometer and love that it magnetically sticks to the fridge.

  9. Serve! With some crispy greens like, I don’t know, brussels sprouts!

Simple Juicy Halal Lamb Chops from Costco

Easy Crispy Roasted Brussel Sprouts

Growing up, I never did pay any attention to brussel sprouts.

Maybe it’s because they’re acTUALLY CALLED BRUSSELS SPROUTS!! At least I think so. But as I often say, “you do you!”

Crispy Oven-Roasted Brussels Sprouts

Well now that that’s out of the way…

It’s pretty easy to roast brussel sprouts to a perfect crisp in the oven. The sprouts in the photo above might look burnt or too charred for some of you, and that’s okay. I’ve spoken to a few people about brussel sprouts and it seems that most like them a bit charred. If you don’t want them that dark, then simply take them out of the oven sooner than what I explain below!


Organic Brussel Sprouts Recipe
  1. Preheat your oven to 350°F.

  2. If your brussel sprouts have brown stems/bases on them (like mine did), cut those stems off. Don’t cut too much off because you want to make sure the sprouts stay in tact. The outermost leaves will likely fall off, and that’s fine.

  3. Rinse the sprouts in a strainer/colander and then cut all of the sprouts in half, tossing them into a clean, large bowl.

  4. Drizzle a generous amount of olive oil and salt over the cut-in-half sprouts and mix them well with your hand.

Brussel Sprouts with Olive Oil and Salt

5. Lay each sprout in a baking sheet/pan cut side down, leaving some space between each sprout. We don’t want to put them too close together in the pan because when we pop them in the oven, the moisture in them will escape in the form of steam, and to ensure they get crispy and not soggy, there has to be some space between each sprout.

Oven Roasted Brussel Sprouts with Olive Oil and Salt

6. Pop the pan in the oven and check on it every 10 minutes. By “check on it.” I mean use your eyeballs to assess the color, and a pair of tongs to turn one sprout over to see how much it has browned. To get a color like what I got, bake them for about 20-23 minutes. After about 15 minutes is when you can check on the sprouts every 3-4 minutes to prevent them from becoming inedible-burnt.

Oven Roasted Brussels Sprouts with Olive Oil and Salt

Let them cool for a minute or two and then SERVE!

Chicken Tikka Masala with Pasta Sauce

What do you do when you really want to make chicken tikka masala (CTM) but don’t have the ingredients that differentiate CTM from a plain ol’ chicken curry? Nor do you have the time to even make proper chicken tikka?

You take shortcuts. Lots of them.

Step 1: Shuffle through the pantry, messing up your mom’s neat organization of various foods, ingredients, and snacks.

Step 2: Panic when you realize you don’t have tomato sauce, tomato paste, or even tomatoes. There’s no heavy cream in the fridge. What now?

Step 3: Adapt. React. Readapt. Apt.
Sorry, I couldn’t resist. Whoever got that reference gets a brownie point which may or may not be redeemable for an actual brownie.

The only ingredient we had that was remotely close to tomatoes or tomato sauce was….pasta sauce. Plain ol’ marinara sauce. It’s basically tomato sauce with Italian seasoning…right? Sure.

We didn’t have heavy cream either, and not much milk. We did, however, have the tub of sour cream which my dad had accidentally bought in a much-too-large size. So I ran with it. And here’s my rough estimated recipe (I’m writing this a couple of days after the fact because I hadn’t planned on sharing the inauthentic recipe but decided to nonetheless because if it happened to me, it could happen to others too. Right? Sure.)

Halal Pakistani Chicken Tikka Masala with Pasta Sauce


  • 2 huge boneless skinless chicken breasts, cut into little cubes (I don’t know how many pounds it was, and I understand this is a really important detail but……oh well? I will update this detail when I weigh some chicken later this week)

  • 2 tbsp canola oil or butter or ghee

  • 1 tsp minced garlic

  • 1 tsp minced ginger

  • 1 tsp cumin powder

  • 1/2 tsp paprika

  • 1/2 tsp turmeric

  • 1/2 tsp cayenne pepper

  • 1 tsp salt

  • 1 1/2 cups pasta sauce

  • 1 cup sour cream


Halal Chicken Tikka Masala with Brown Basmati Rice
  1. Heat up the oil in a deep skillet or large wok. One that is big enough to hold all of the chicken plus the sauce. Eyeball it!

  2. Add the ginger and garlic to the hot oil and stir. Let ‘em sizzle in the oil and bloom a bit.

  3. Then add all of the spices and stir, stir, stir. It’ll smell and smoke up a bit, so you might want to turn on the exhaust on your range hood.

  4. Once the spices have bloomed a bit as well, add the cubed chicken breast.

  5. Stir to mix the chicken with the spices, and then drop the heat to medium-low. Cover and let it cook for 5-10 minutes (depends on how small you cut your pieces. You want it to to be almost cooked through/solid white).

  6. When the chicken looks nearly cooked through, take off the lid and mix it around. Now is the time to add the rando—the pasta sauce. Mix and let it simmer for a few minutes.

  7. Next, stir in the sour cream until it’s fully incorporated.

  8. Garnish with some cilantro (which I didn’t have on hand) and serve! With naan or rice!