Tandoori Lamb Chops
Tandoori Lamb Chops feature tender lamb marinated in a fragrant blend of yogurt and spices, then grilled to perfection for a smoky, spicy, and deeply flavorful dish inspired by classic Indian tandoor cooking.
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Ingredients
- 8 pieceslamb chops
about 1 inch thick
- 150 gramsplain yogurt
full fat
- 2 tablespoonslemon juice
- 1 tablespoongarlic paste
- 1 tablespoonginger paste
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- 1 teaspoonpaprika
for color and mild heat
- 1 teaspoongaram masala
- 1 teaspoonred chili powder
adjust to taste
- 1 teaspoonsalt
- 2 tablespoonsmustard oil
or vegetable oil
- 2 tablespoonsfresh cilantro leaves
chopped, for garnish
Instructions
Rinse the lamb chops and pat them dry with paper towels.
In a large bowl, combine the yogurt, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, paprika, garam masala, red chili powder, salt, and mustard oil. Mix well to form a smooth marinade.
Add the lamb chops to the marinade and coat them thoroughly on all sides. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat the grill or oven broiler to high heat (about 230°C / 450°F). If using an oven, line a baking tray with foil and place a wire rack on top.
Remove the lamb chops from the marinade, letting excess drip off. Arrange them on the grill grate or wire rack.
Grill or broil the lamb chops for 6-8 minutes on each side, or until the internal temperature reaches 63°C (145°F) for medium-rare, turning once. Baste with leftover marinade halfway through if desired.
Remove from heat and let the lamb chops rest for 5 minutes before serving.
Garnish with chopped fresh cilantro leaves and serve hot.
Nutrition Facts
Per serving
