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Easy Indian Tandoori Lamb Chops

Tandoori lamb chops marinated in a delicious and easy spiced yoghurt marinade then quickly cooked under a fiercely hot grill or broiler.

Marinating the cutlets for this simple recipe takes a long time, but the preparation takes just 10 minutes and cooking only 15 which makes this dish both easy and quick!

Tandoori lamb chops with roasted Bombay potatoes, raita and kachumber salad.

Tandoori Lamb Cutlets

My love of Indian flavours and indeed lamb are hardly hidden under a bushel here. So there should be no surprise that Tandoori lamb chops have made an appearance here on my corner of the internet.

I also have a whole tandoori fish cooked on the bone, a wonderfully indulgent tandoori cod loin, and a whole chicken that I break down to make tandoori chicken.

This dish can be cooked on the BBQ, but I have developed it to be cooked under a grill or broiler. You get those lovely charred areas from the fierce heat and they are to die for!

It’s a dish that is super simple to make too. All you need to do is chuck a load of spices into a bowl with some yoghurt and mix.

Then throw in the lamb give it a loving massage and leave it for up to 24 hours.

The cooking is equally easy! Slide it under a fierce grill for 6-8 minutes on each side and get stuck in!

Overhead close-up grilled tandoori lamb chops with roasted Bombay potatoes.

Frequently Asked Questions

Do I have to cook these under a grill?

No, but I think that the fierce “non-contact” heat of the grill provides the best practical alternative to a traditional tandoor oven.

However, you could cook these on a BBQ and get awesome results. Cook them over direct heat for 5-6 minutes on each side flipping them regularly.

Alternatively, you could bake them in a fan oven or in an air fryer. Crank up the heat as high as it will go and put the chops on a cooling rack and cook for 18-25 minutes in an oven or 15-20 minutes in an air fryer.

Can I remove the fat?

Yes, the fat on lamb chops is not for everyone, particularly with this type of cooking. I personally enjoy it, my wife doesn’t and I cut hers off after cooking.

I would recommend leaving the fat on whilst the chops are cooking because it helps them keep their shape.

Can I use boneless lamb?

You can, I would follow my instructions for my lamb tikka kebabs if you want to use boneless lamb for this recipe.

Is the lamb cooked pink?

No, I love pink lamb, but in this dish and with this cooking method you need to get the fat nicely caramelised and get the fat to start to render out a little.

This necessitates cooking the lamb a little more than I usually would. Don’t worry though the meat is still very soft and tender.

Can I use no-fat or low-fat yoghurt?

You can get away with it in this recipe because we are not making a sauce, however it is never a choice that I would make.

Overhead tandoori lamb chops with roasted Bombay potatoes, raita and kachumber salad.

Serving Suggestions

I’ve served my tandoori lamb chops in these pictures with my Bombay roasted potatoes, kachumber salad and some mint raita (sans cucumber).

Adding a big pile of poppadoms and some mango chutney would make a nice addition too.

Flatbread has a long affinity with Indian food and if you are planning on being coy and cutting the meat from the bone then serving these with chapatis is a great idea. I must confess that I am a “gnawing” from the bone kinda chap though!

Another solid choice with Indian food is rice and some Indian onion fried rice would work wonderfully as would my mung bean salad.

Close-up Tandoori lamb chops with minted yoghurt raita.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Grill, also known as a broiler.
  • Mixing bowl.
  • Stirring spoon.
  • Kitchen tongs.
  • Chopping board.
  • Kitchen knife.
  • Grater
  • Weighing scales and or measuring cups and spoons.
Tandoori lamb chops with roasted Bombay potatoes and raita.
Yield: 2 Servings

Tandoori Lamb Chops

Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 4 hours
Total Time: 4 hours 25 minutes

These easy Indian-inspired tandoori lamb chops or cutlets cook in just 15 minutes sitting for a while in a spiced yoghurt marinade.


  • 6 Lamb Chops (or Cutlets)
  • 6 Garlic Cloves
  • 35g (Thumb Sized Piece) Ginger
  • 175g (⅔ Cup) Natural Yoghurt
  • 2 Tbsp Kashmiri Chilli Powder
  • 1 Tsp Garam Masala
  • ½ Tsp Turmeric
  • ½ Tsp Ground Cumin
  • 1 Tsp Dried Mint
  • 1 Tsp Salt
  • 2 Tbsp Lemon Juice


  1. Peel and mash the garlic cloves into a paste then put them into a large mixing bowl.
  2. Peel and grate the ginger and add it to the bowl.
  3. Throw in the yoghurt, chilli powder, garam masala, cumin, mint, salt and lemon juice and give it all a mix to combine.
  4. Add the lamb chops and mix everything massaging the marinade into the meat. Then cover and allow to marinate for at least 4 hours, overnight is better.
  5. When it is time to cook scrape off a lot of the excess marinade and place the lamb chops on a cooling rack over a baking tray. Lining the tray with foil really helps reduce the washing up.
  6. Preheat your grill (broiler) as high as it will go then cook the lamb chops for 6-8 minutes on each side & then serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 774Total Fat: 53gSaturated Fat: 26gTrans Fat: 4gUnsaturated Fat: 24gCholesterol: 223mgSodium: 270mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 71g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 28th of December 2023

These tandoori lamb chops sound super tasty, definitely something my spice loving family would enjoy!

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