Tandoori Lamb Chops
Succulent lamb chops marinated in yogurt and aromatic tandoori spices, then grilled to perfection with a charred exterior and juicy interior. Serve with mint chutney and lemon wedges for an authentic Indian experience.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- ¾ cup plain yogurt
- 2 tbsp ginger-garlic paste
- 3 tbsp tandoori spice powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 3 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tsp salt
- ½ tsp black pepper
- 1 lb lamb chops (8 bones)
- 2 wedge lemon wedges
- 3 tbsp mint chutney
- 2 tbsp fresh cilantro
Instructions
- 1
Pat lamb chops dry with paper towels and trim excess fat.
- 2
In a bowl, combine yogurt, ginger-garlic paste, tandoori spice powder, red chili powder, turmeric, garam masala, lemon juice, oil, salt, and black pepper. Mix until smooth.
- 3
Place lamb chops in a large zip-lock bag or shallow dish and pour marinade over them. Coat well.
- 4
Refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- 5
Preheat grill or grill pan to high heat (around 400°F).
- 6
Remove lamb chops from marinade, letting excess drip off. Arrange on hot grill.
- 7
Grill for 4-5 minutes per side for medium-rare, depending on thickness. Internal temperature should reach 130-135°F.
- 8
Transfer to a plate and rest for 3-5 minutes.
- 9
Arrange grilled lamb chops on a serving plate.
- 10
Garnish with fresh cilantro and serve with lemon wedges and mint chutney on the side.
Tools you’ll need
- large zip-lock bag or shallow dish
- grill or 14-inch grill pan
- meat thermometer
- tongs
- paper towels
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