Tandoori Lamb Chops with Mint Chutney
Succulent lamb chops marinated in a flavorful blend of yogurt and spices, grilled to perfection with a smoky char, served alongside a refreshing and vibrant mint chutney that balances the richness of the meat.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 8 pieceslamb chops
about 1 inch thick
- 200 gramsplain yogurt
preferably full-fat
- 3 piecesgarlic cloves
minced
- 1 tablespoonginger
freshly grated
- 1 teaspoonred chili powder
- 1 teaspoonground coriander
- 1 teaspoonground cumin
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala
- 2 tablespoonslemon juice
- 1 ½ teaspoonssalt
- 2 tablespoonsmustard oil
or vegetable oil as substitute
- 1 cupfresh mint leaves
packed
- 0 ½ cupfresh cilantro (coriander leaves)
packed
- 1 piecegreen chili
seeded for less heat
- 1 teaspoonginger
freshly grated for chutney
- 1 tablespoonlemon juice
for chutney
- 0 ½ teaspoonsugar
optional for chutney
- 0 ½ teaspoonsalt
for chutney
- 2 tablespoonswater
as needed for chutney consistency
Instructions
In a medium bowl, combine yogurt, garlic, grated ginger, red chili powder, ground coriander, ground cumin, turmeric powder, garam masala, lemon juice, salt, and mustard oil to make the tandoori marinade.
Add the lamb chops to the marinade and coat them thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat.
Remove the lamb chops from the marinade, shaking off excess. Grill the chops for about 5-7 minutes on each side, or until the internal temperature reaches 63°C (145°F) for medium-rare. Adjust cooking time for preferred doneness.
While the lamb is grilling, prepare the mint chutney. In a blender or food processor, combine fresh mint leaves, cilantro, green chili, grated ginger, lemon juice, sugar (if using), salt, and water. Blend until smooth. Add more water if necessary to achieve a sauce-like consistency.
Transfer the chutney to a bowl and refrigerate until ready to serve.
Once the lamb chops are cooked, let them rest for 5 minutes before serving.
Serve the lamb chops hot, accompanied by the mint chutney.
