Tandoori Lamb Chops with Raita
Tender lamb chops marinated in a flavorful blend of yogurt and spices, grilled to perfection, and served with a refreshing cucumber raita that perfectly balances the robust flavors.
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
- 1 cupplain yogurt
- 1 tablespoonginger paste
- 1 tablespoongarlic paste
- 2 tablespoonstandoori masala
- 1 teaspoonred chili powder
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- 2 tablespoonslemon juice
- 1 tablespoonvegetable oil
- 1 ½ teaspoonssalt
- 2 tablespoonsfresh cilantro
chopped, for garnish
- 1 mediumcucumber
for raita, grated or finely chopped
- 1 cupplain yogurt
for raita
- 0 ½ teaspoonground roasted cumin
for raita
- 1 tablespoonfresh mint leaves
finely chopped, for raita
- 0 ½ teaspoonsalt
for raita
- 0 ¼ teaspoonblack pepper
for raita
Instructions
In a large bowl, combine 1 cup of plain yogurt, ginger paste, garlic paste, tandoori masala, red chili powder, ground cumin, ground coriander, lemon juice, vegetable oil, and 1.5 teaspoons of salt. Mix well to create a smooth marinade.
Add the lamb chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the lamb chops from the marinade, allowing excess to drip off. Grill the lamb chops for about 4-5 minutes per side, or until cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C).
While the lamb is grilling, prepare the raita. In a bowl, combine 1 cup of plain yogurt with grated cucumber, ground roasted cumin, finely chopped fresh mint, 0.5 teaspoon salt, and black pepper. Mix well. Adjust seasoning to taste.
Once the lamb chops are cooked, transfer to a serving platter and let rest for 5 minutes. Garnish with chopped fresh cilantro.
Serve the tandoori lamb chops hot, accompanied by the refreshing cucumber raita.
