Tandoori Lamb Chops
Succulent lamb chops marinated in spiced yoghurt and charred under a blistering grill for a classic London Punjabi grill-house flavour.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Equipment
- •Large mixing bowl
- •Baking tray
- •Wire rack
- •Tongs
- •Aluminium foil
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 26 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 385 kcal
Instructions
- 1
Pat the lamb chops thoroughly dry with kitchen paper and lightly score the thickest parts of the meat.
- 2
Whisk the yoghurt, ginger, garlic, lemon juice, oil, chilli powder, garam masala, cumin, and salt together in a bowl.
- 3
Rub the spiced yoghurt marinade over every chop until completely coated.
- 4
Cover the bowl and leave the lamb to marinate in the fridge for at least two hours.
- 5
Preheat your oven grill to its highest temperature setting and line a baking tray with foil.
- 6
Set a wire rack over the tray and arrange the lamb chops in a single layer.
- 7
Grill the chops 10 cm from the heat element for 7 minutes until well charred at the edges.
- 8
Turn the chops over using tongs and grill for another 6 minutes until sizzling and cooked through.
- 9
Rest the chops for 5 minutes, then dust with chaat masala before serving immediately.
Chef's tips
For the most tender result, marinate the meat overnight to allow the yoghurt and lemon to break down the fibres. Ensure your grill is fully preheated so the exterior chars quickly without overcooking the inside. Keep the chops elevated on a wire rack so fat drains freely and the meat roasts rather than steams.
Ingredient substitutions
- Greek yoghurt → plain dairy-free coconut yoghurt
- Kashmiri chilli powder → sweet paprika mixed with a pinch of cayenne pepper
Storage
Store leftover cooked chops in an airtight container in the fridge for up to two days.
Reheating
Reheat under a hot grill for three to four minutes until piping hot throughout.
Common mistakes to avoid
- •Using a low heat setting which steams the lamb instead of charring it.
- •Skipping the marinating time, resulting in tough meat and weak spice flavour.
- •Crowding the chops too tightly together on the rack.
Serving suggestions
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