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    Home » Pakistani Recipes

    Grilled Tandoori Lamb Chops

    June 14, 2021 by untoldrecipesbynosheen 4 Comments

    Jump to Recipe - Print Recipe

    These Grilled Tandoori Lamb Chops are so tender they will absolutely melt in your mouth! The juicy, succulent lamb meat and the explosion of flavors in the marinade is guaranteed to leave you in a food coma! The recipe for the marinade is fairly simple and the best part is that these can be prepped ahead of time. I often buy, marinate and freeze the chops ahead of the date I plan to barbecue. On the day of the event, I just defrost and throw them on the grill! Easy Peasy!

    grilled tandoori lamb chops

    Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.

    The History of Lamb

    Based on cafemeetingplace.com, lamb has historically been part of all religious celebrations and feasts, such as Easter, Passover and Ramadan, for centuries. Roasted on a spit over an open fire, seared, roasted and slow cooked in clay ovens, many recipe variations exist.

    Sheep seem to have been amongst the earliest of animals used as livestock. Abraham, Moses, the Prophet Mohammed and many other religious figures are all known to have been shepherds.

    This is perhaps why sheep were readily available for slaughter at the time of a celebration. Since the primary use of the animals was for the milk and wool, the time for slaughter came only when they were of an older age.

    The older the animal, the gamier the taste, which is perhaps why acidic seasonings were liberally used as seasoning. Although the lamb we eat today is from a much younger animal, the South Asian palate is still accustomed to the spicy and acidic marinade.

    My Story

    Lamb chops or mutton chops are another childhood favorite! At home my mother would usually use an egg, flour and bread crumb coating and then pan fry the chops.

    For the grilled tandoori style ones we would usually go out to eat. Our family's favorite restaurant was Bar-B-Q Tonight and the chops were always on the table that evening! I still go there on my visits to Pakistan and my kids love it as much as I do.

    However, since there are no outdoor Pakistani bbq restaurants near me I've created one in my own backyard. The true credit for introducing me to the art of grilling lamb chops goes to some dear friends. Obaid and Fariha are the ultimate foodies and cooks. The first time I ever ate grilled lamb chops here in Mississippi was at their house.

    My youngest daughter, about 4 at the time, was an absolute carnivore. She would always beg to go to their house for lamb chops and they never failed to accommodated. However, there came a point when I decided I needed to grab the baton and learn how to make them myself. We now grill them all the time and I'm sure once you get the hang of the recipe so will you!

    The Recipe

    The Rack Of Lamb

    Cut the lamb rack into individual pieces, if it isn't already cut. I buy my lamb from Sams Club and it's sourced from New Zealand. New Zealand lamb is known to be from a young animal that's grass fed. This particular lamb has a mild taste and is budget friendly so I highly recommend it for this recipe.

    Rack Of Lamb
    Lamb Chops

    Most supermarkets now a days carry it as New Zealand lamb exports are very high so you shouldn't have trouble finding it. If you have a butcher you rely on then you may actually get them to clean and cut the rack into individual pieces for you.

    Of course you may prefer Aussie or American Lamb, both of which are also of good quality. However, since American lamb is partly grass fed and partly grain fed it has a stronger taste and is not to everyone's liking. Aussie lamb is fairly similar in taste to the New Zealand variety as it is also purely grass fed but the animal is usually older in age so may not be as tender.

    The Tandoori Lamb Chop Marinade

    The marinade is fairly simple to put together and I usually put all my ingredients together in my food processor to blend them. I have given the recipe for my own blend of karahi masala that I make and use in my marinade below.

    Prep Marinade

    However, if you want to use a simpler method you can use this premade karahi masala mix from amazon.com or from your nearest South Asian supermarket.

    As always you may need to adjust the salt and chillies a little bit. These are moderately spicy from a Pakistani perspective so if you like things on the spicier side add a little extra red chilli powder or green chilies to your marinade.

    I also tend to use less salt in my food as a personal preference so you may need to adjust the quantity to your personal taste.

    Make sure to work the marinade well into the chops and marinate overnight. As mentioned above, at times I buy the meat, marinate and freeze it. The day we plan to BBQ it I defrost it in the fridge the night before and then just throw it on the grill.

    Marinate

    This is a great way to plan ahead for when you have guests. I often do this with a large batch and then my husband grills on the day we're entertaining while I prep the sides and dessert.

    The Grilling

    Preheat the grill to 400 degrees F before you start grilling the Lamb Chops. If you want to add some olive oil or melted butter to grease the grill grates before you add the lamb chops you may. I don't feel the need to as lamb has a lot of fat on it even after you trim it. As this melts on the grill it creates enough lubrication to prevent the meat from sticking.

    Cook the Lamb Chops

    I would recommend turning the chops after about 2-3 minutes. As they're cut thin they don't take too long to cook and you don't want them burnt on the outside. You may need to reduce the heat after you get that first sear on the meat or move it to the slightly cooler side of the grill.

    Flip the Lamb Chops

    The best internal temperature for cooking lamb chops is 145 degrees or more if you like them well done. For this particular type of lamb chop this is what I recommend. I use and highly recommend the Thermapen from thermoworks.com. It has a sensor that allows you to get a really accurate reading on your meat, depending on where exactly you insert it. However, feel free to use whatever thermometer you have and are comfortable with using.

    Check Internal Temperature

    Once the lamb chops are cooked serve them with your favorite sides. Some of my favorites from the blog are:

    • pear date goat cheese salad
    • watermelon salad with goat cheese
    • chili lime potato stacks
    • spicy mexican corn salad
    • perfect-creamy-mashed-potatoes
    • corn masala chaat
    • spicy-mango-salad
    • cilantro-mint-chutney
    • kachumber salad recipe
    grilled tandoori lamb chops

    Grilled Tandoori Lamb Chops

    Juicy, succulent New Zealand rack of lamb is cut into individual chops, marinated in a spicy tandoori masala and grilled to perfection!
    5 from 2 votes
    Print Recipe
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    marinate 12 hrs
    Total Time 12 hrs 40 mins
    Course Main Course
    Cuisine Pakistani
    Servings 4
    Calories 1012 kcal

    Ingredients
      

    Karahi Masala (SEE NOTES)

    • ½ tbsp coriander seeds
    • ¼ tbsp cumin seeds
    • ¼ tbsp red chili powder
    • ¼ tbsp crushed red chilies
    • ¼ tsp turmeric powder
    • ½ tsp salt
    • ¼ tsp whole black peppercorn
    • ¼ tsp garam masala powder
    • ¼ tsp methi seeds

    Lamb Chops

    • 2 racks
    • 2 tbsp karahi masala (SEE NOTES)
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste
    • ½ lemon
    • 1 cup plain yogurt
    • 2 green chilies
    • ½ tbsp black pepper
    • ½ tbsp crushed red chilies
    • ½ tbsp salt
    • ½ tbsp dhania powder
    • ½ tbsp red chili powder
    • ½ tsp turmeric powder

    Instructions
     

    Karahi Masala

    • If you're making your own blend per this recipe, dry roast the whole spices in a nonstick pan for 30-60 seconds (just till you can smell a nutty aroma). Be careful not to burn them.
    • Grind all the spices and mix with the powdered spices.
    • This should make close to the 2 tablespoons you will need for this recipe.

    Lamb Chops

    • I buy my lamb rack from Sams Club and they're usually trimmed but I do need to seperate the chops. I have a sharp cleaver I use for this. You can usually feel and find the space between the bones and slice through easily. If you have a good butcher you rely on then you can get them to cut and clean the chops for you. I leave a little bit of fat on the chops, as this usually melts on the grill and gives the meat great moisture and flavor.
    • If you don't want to bother with making the karahi masala yourself feel free to use a store bought blend you like. For those not familiar with Pakistani spices I've provided an amazon link above for my preferred brand.
    • All the ingredients go in a food processor and are blended to make a paste.
    • Rub the marinade on the lamb chops, making sure each one is generously coated.
    • Marinate in the fridge overnight.
    • Preheat the grill to 400° and sear the chops. Cook on each side for 2-3 minutes and check the internal temperature with a thermometer. The chops are done at 145 degrees.

    Notes

    Karahi Masala - Using a store bought blend is easier and I've often reverted to it myself so if you want to simplify the recipe feel free to eliminate that step. I find it easy to grind and make my own blends so always offer it as an alternative for those interested.
     

    Nutrition

    Serving: 1gCalories: 1012kcalCarbohydrates: 13gProtein: 40gFat: 88gSaturated Fat: 39gPolyunsaturated Fat: 7gMonounsaturated Fat: 36gCholesterol: 197mgSodium: 1437mgPotassium: 719mgFiber: 3gSugar: 5gVitamin A: 554IUVitamin C: 18mgCalcium: 173mgIron: 5mg
    Keyword BBQ chops, grilled chops, lahori chops, lamb chops, mutton chops, tandoori chops
    Tried this recipe?Let us know how it was!

    More Pakistani Recipes

    • Mutton or Lamb Karahi Gosht
    • Pakistani Chicken Steam Roast
    • Gobi Gosht (Meat & Cauliflower Curry)
    • Aloo Palak (Pakistani Spinach & Potato Curry)

    Reader Interactions

    Comments

    1. Saima Kamal

      June 27, 2021 at 11:03 pm

      5 stars
      Absolutely delicious! I didn’t use a food processor, but simply mixed all the marinade ingredients in a bowl, so had minimal washing up after. Quick and Simple prep with finger licking good results. This recipe is a keeper!

      Reply
      • untoldrecipesbynosheen

        June 28, 2021 at 7:55 am

        Glad you liked it Saima and thanks for the tip about whisking the ingredients. I’m sure many people will find it much easier.

        Reply
    2. Nali

      July 29, 2022 at 10:37 pm

      Hi. This recipe looks great, is it Ok to use on shoulder/leg chops as well? Roughly how many grams of meat would the recipe be for please?

      Reply
      • untoldrecipesbynosheen

        July 30, 2022 at 12:18 am

        Hi Nali,
        Yes you can definitely use shoulder/leg chops as well. This recipe is for 3 pounds, which is approximately 1500 grams. Please let me know if you have any more questions.

        Reply

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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