Tandoori Lamb Chops
- 15m Prep Time
- 12m Cook Time
- 27m Ready In
Tandoori lamb chops marinated in a spiced yogurt mixture, then grilled or barbecued until charred and juicy. Serve with rice, flatbreads, or wraps.
Ingredients
- 120 ml vegetable oil
- 1 tomato purée
- 300 ml plain yoghurt
- 1 lemon juice of
- 1 frozen crushed garlic defrosted
- 3 garlic cloves crushed
- 2 tbsp garam masala
- 1 tbsp paprika
- 1 tsp fenugreek powder
- 1 1/2 tsp salt
- 8 lamb chops
- 1 fresh coriander/cilantro leaves picked
- cooked rice, flatbreads or wraps
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 383 mg
- Iron: 6.34 mg
- Magnesium: 78.2 mg
- Phosphorus: 446 mg
- Potassium: 1007 mg
- Zinc: 4.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 120 ml vegetable oil
- 1 tomato purée
- 300 ml plain yoghurt
- 2 tbsp garam masala
- 1 tbsp paprika
- 1 tsp fenugreek powder
- 1 1/2 tsp salt
- 8 lamb chops
- cooked rice, flatbreads or wraps
Prepare
- 1 lemon, juice of
- 1 frozen crushed garlic, defrosted
- Crush 3 garlic cloves
- 1 fresh coriander/cilantro, leaves picked
Let's Cook
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Step 1.
Preheat the grill/broiler to high and line a grill pan with foil, or prepare a barbecue for direct high heat.
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Step 2.
In a large bowl, combine the vegetable oil, tomato purée, plain yoghurt, lemon juice, crushed garlic, garam masala, paprika, fenugreek powder, and salt. Stir until smooth and well blended.
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Step 3.
Add the lamb chops to the bowl and use your hands to coat them thoroughly with the marinade on all sides. If time allows, cover and refrigerate for a few hours to marinate; otherwise, you can cook them immediately.
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Step 4.
Place the marinated lamb chops on the prepared grill pan or barbecue. Cook for 5–6 minutes per side, until the meat is cooked to your liking and the edges begin to char. For medium-rare, aim for an internal temperature of 57°C (135°F).
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Step 5.
Serve the lamb chops garnished with fresh coriander/cilantro leaves, accompanied by cooked rice, flatbreads, or wraps.