Tandoori Grilled Lamb Chops Recipe

Tandoori grilled lambchops in a tray lined with parchment paper, served with grilled corn, roasted baby egg plants, pickled red thai chilies and fresh lemon.

5 from 2 votes

For this tandoori grilled lamb chops recipe, a frenched rack of lambs is coated in a finger-licking homemade tandoori spice blend.

Prep Time20

Cook Time10

marinade time4

Total Time4 30

Course: Main Course

Cuisine: Indian, Pakistani

Diet: Halal

Keyword: BBQ chops, lahori chops, mutton chops, tandoori chops

Servings: people

Calories: 459kcal

Author: Nosheen Babar

Ingredients

Tandoori Masala

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

Lamb Chops

8 lamb rib chops (see notes)
2 tbsp ginger paste
2 tbsp garlic paste
1 lemon
1 cup plain yogurt
2 green chilies
Tandoori Masala

Instructions

Tandoori Masala

Dry roast the whole spices in a nonstick pan for 30-60 seconds until you can smell a nutty aroma, taking care not to burn them.
Grind these spices and mix them with the powdered spices.(see notes)

Lamb Chops

Cut a rack of lamb chops into eight separate chops.(see notes)
Add all of your ingredients to a food processor and blend to make the marinade.
Rub this marinade on the lamb chops, ensuring each one is generously coated on all sides.
Marinate in the fridge for a minimum of 4 hours.(see notes)
Preheat your grill to 500°F and place the chops on the grill. Cook on each side for 2-3 minutes, and then use a meat thermometer to check the internal temperature of the lamb chops. Cook to your desired level of doneness and serve. (see notes)

Notes

Tandoori Masala - I like to make and store my tandoori masala and then use it as needed. A homemade blend can last in an airtight jar for up to six months when stored in a cool, dry place. Before using, lightly toast the spices in a dry, non-stick pan to help bloom them. If you prefer, however, there are many ready-made tandoori spice blends you can use instead.

Cutting the Lamb chops - I usually source a trimmed rack of lamb from my local supermarket or the butcher and then separate it into individual chops using a sharp cleaver. You can also ask the butcher to do this if you need help with how. I don't trim all the fat on the chops, letting it melt on the grill instead. This makes the chops juicy and tender without using any cooking oil.

Marinating the lamb chops - A minimum of 4 hours is necessary for the marinade to work on the lamb chops and make them tender and flavorful. I usually marinate mine the night before I plan to cook them. I sometimes marinate and freeze a large batch for up to 3 months. Defrost as needed and cook per the instructions above.

Using a meat thermometer - Always cook your lamb chops to a minimum of 145? for safety. For more details refer to this food safety chart.

Nutrition