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Tandoori lamb chops with roasted Bombay potatoes and raita.
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Tandoori Lamb Chops

These easy Indian-inspired tandoori lamb chops or cutlets cook in just 15 minutes after sitting for a while in a spiced yoghurt marinade. Making this recipe a quick, easy and delicious mid-week dinner, so long as you plan ahead.
Course Main Course
Cuisine Anglo Indian
Keyword indian lamb chops, lamb chops marinade indian, tandoori lamb chops
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 25 minutes
Servings 2 Servings
Calories 774kcal
Author Brian Jones

Ingredients

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

Instructions

  • Peel and mash the garlic cloves into a paste, then put them into a large mixing bowl.
  • Peel and grate the ginger and add it to the bowl.
  • Throw in the yoghurt, chilli powder, garam masala, cumin, mint, salt and lemon juice and give it all a mix to combine.
  • 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.
  • 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.
  • 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

Serving: 1 | Calories: 774kcal | Carbohydrates: 5g | Protein: 71g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 223mg | Sodium: 270mg | Fiber: 1g | Sugar: 2g
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