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Katherine Peterson

Juicy Tandoori Lamb Chops

These Tandoori Lamb Chops are coated in a tangy Greek yogurt marinade infused with Indian-inspired spices, ginger, garlic, and lemon juice. Barbecue them over direct heat or cook them under a hot broiler until golden and lightly charred. Finish with fresh coriander for a flavorful appetizer or main dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 lamb chops
Course: Appetizer, Party Food, starter
Cuisine: British-Indian
Ingredients Equipment Method Notes

Ingredients
  

For the lamb and marinade:
  • - 12 lamb chops with any skin removed but the fat left on
  • - 100 g ½ cup Greek yogurt
  • - 1 tablespoon ghee or neutral oil
  • - 1 tablespoon minced ginger
  • - 1 tablespoon garlic paste or 3 garlic cloves minced
  • - 1 tablespoon garam masala
  • - 1 teaspoon Kashmiri chili powder
  • - 1 teaspoon paprika
  • - 1 teaspoon ground coriander
  • - ½ teaspoon ground turmeric
  • - ½ teaspoon salt
  • - ½ teaspoon ground black pepper
  • - ¼ teaspoon ground cinnamon
  • - Juice of 1 lemon
For serving:
  • - Fresh coriander cilantro, to garnish

Equipment

  • sharp knife
  • Large mixing bowl
  • Measuring cups and spoons
  • Cover for the marinating bowl
  • Barbecue grill or oven grill (broiler)
  • Oil brush, for greasing the barbecue grill
  • Baking tray
  • Aluminum foil
  • Wire rack (optional, for oven grilling)
  • Meat thermometer (optional)

Method
 

  1. Prepare the Lamb Chops: Check the lamb chops for any skin covering the meat.
    If present, carefully remove it with a sharp knife, leaving most of the fat intact to help keep the lamb juicy during cooking.
  2. Mix the Marinade: In a large bowl, combine the Greek yogurt, ghee or neutral oil, minced ginger, garlic paste, garam masala, Kashmiri chili powder, paprika, ground coriander, turmeric, salt, black pepper, cinnamon, and lemon juice.
    Stir until the ingredients are thoroughly blended into a consistent marinade.
  3. Coat and Marinate the Lamb: Add the lamb chops to the bowl.
    Massage the marinade over the meat, ensuring each chop is well coated.
    Cover the bowl and refrigerate for at least 6 hours or up to 24 hours.
  4. Preheat the Barbecue: If using a barbecue, preheat it to fairly high heat before cooking.
    Brush the grill grate with oil to help prevent the lamb from sticking.
  5. Grill the Lamb Chops on the Barbecue: Place the marinated chops directly over the coals and cook for 12–15 minutes, turning them a couple of times during cooking.
    The exact time depends on the thickness of the chops. Cook until the outside is golden and lightly charred.
  6. Check the Internal Temperature: If using a meat thermometer, aim for 54–57°C (130–135°F) for medium-rare or 63–66°C (145–150°F) for medium-well.
  7. Rest and Garnish the Barbecue-Grilled Chops: Remove the lamb chops from the barbecue and let them rest for 5 minutes. Sprinkle with fresh coriander before serving.
  8. Preheat the Oven Grill: If using an oven grill or broiler, preheat it to high heat, approximately 240°C (460°F).
  9. Prepare the Baking Tray: Line a baking tray with aluminum foil.
    Place a wire rack on top if desired; this can help air circulate around the chops and encourage charring.
    Arrange the marinated lamb chops on the rack, or directly on the prepared tray if not using a rack.
  10. Cook the Lamb Under the Grill: Place the tray on the middle shelf of the oven, away from being too close to the heat.
    Grill for 12–15 minutes, turning the chops once halfway through. Cooking time will vary depending on their thickness.
    Cook until the exterior is golden and lightly charred.
  11. Check the Internal Temperature: If using a meat thermometer, aim for 54–57°C (130–135°F) for medium-rare or 63–66°C (145–150°F) for medium-well.
  12. Rest and Garnish the Broiled Chops: Remove the lamb chops from the oven and rest them for 5 minutes.
    Finish with fresh coriander and serve warm.

Notes

  • Marinate the lamb chops for at least 6 hours, or leave them covered in the refrigerator for up to 24 hours.
  • Remove any skin from the chops before marinating, but leave the fat in place to help keep the meat juicy.
  • Both a barbecue and an oven grill (broiler) work for this recipe.
  • Cooking generally takes 12–15 minutes, depending on the thickness of the chops.
  • Turn the chops a couple of times when barbecuing, or once halfway through when using the oven grill.
  • For medium-rare, the source specifies an internal temperature of 54–57°C (130–135°F). For medium-well, it specifies 63–66°C (145–150°F).
  • Let the cooked chops rest for 5 minutes before serving.
  • Refrigerate leftovers promptly in a covered container and follow local food-safety guidance for storage and reheating.