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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.

Tandoori Grilled Lamb Chops Recipe

Nosheen Babar
For this tandoori grilled lamb chops recipe, a frenched rack of lambs is coated in a finger-licking homemade tandoori spice blend.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
marinade time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4 people
Calories 459 kcal

Ingredients
  

Tandoori Masala

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

Lamb Chops

  • 8 lamb rib chops (see notes)
  • 2 tablespoon ginger paste
  • 2 tablespoon 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

Serving: 1personCalories: 459kcalCarbohydrates: 11gProtein: 48gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 157mgSodium: 1443mgPotassium: 810mgFiber: 3gSugar: 4gVitamin A: 237IUVitamin C: 22mgCalcium: 139mgIron: 5mg
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