Super Easy Tandoori Lamb Chops
Easy tandoori lamb chops marinated in a spicy yoghurt mixture and grilled to perfection! This dish is incredibly easy to make, and the texture is so tender too.
Tender and delicious tandoori lamb chops! An Indian-style recipe that’s full of flavour, spices and a touch of smoky goodness. It’s one of my go-to recipes that’s not only perfect for outdoor grilling, but it’s also great for indoor roasting too.
The secret to this dish is the yoghurt-based marinade that’s full of spices such as garam masala and paprika. I like to marinate the lamb chops overnight to enhance the flavour and texture, but if you’re short for time, a minimum of 30 minutes also works great.
All you need is 10 minutes to prepare the marinade and a super-hot oven or grill to replicate the heat of a tandoori oven. I’ve used an indoor electric grill on many occasions, making this my go-to dish regardless of sunshine or rain.
Watch How To Make It
Below are the few ingredients needed to make this recipe:
- Lamb Chops: I used 4 lamb chops with the bones still attached to them. Some supermarkets sell lamb chops with the bones removed (which you can still use), if you want the bones attached, you might want to check your local butchers.
- Yoghurt Marinade: To make the marinade, a mixture of natural Greek yoghurt, cumin, vegetable oil, garlic and ginger paste, garam masala, Kashmiri chilli powder, paprika, salt, black pepper and lemon juice are all mixed together.
Kashmiri chilli powder is vibrantly red and a moderately heated spice mainly used in Indian cuisine, a lot of traditional recipes use this chilli powder. If you can’t find it, you can use standard red chilli powder instead or check online.
How To Make Indian Tandoori Lamb Chops
Here’s how to make Indian tandoori lamb chops step-by-step. Full recipe instructions are on the recipe card below:
In a large mixing bowl, add natural Greek yoghurt, vegetable oil, garlic and ginger paste, garam masala, cumin, Kashmiri chilli powder, paprika, salt, black pepper and lemon juice to the bowl. Thoroughly mix the ingredients together until evenly combined.
Place the lamb chops in the marinade, ensuring each piece is fully coated.
Cover the mixing bowl with cling film and leave the meat to marinate in the fridge (overnight for best results or you can marinate for a shorter time).
TIP: Let the meat stand at room temperature for at least 15 minutes before cooking to help ensure a juicy and tender texture.
When you’re ready to cook the lamb chops, cook on a hot barbecue until charred underneath, then flip the meat over and repeat for a deliciously grilled finish.
If you’re using a grill, cook on a high heat for 6 to 8 minutes on both sides or until browned (or cook according to your personal preference).
To make tandoori lamb chops in the oven, preheat the oven to 200°C (180°C Fan, gas mark 4) and cook the lamb chops for 30 to 35 minutes or until the meat has browned.
What To Serve With Tandoori Lamb Chops
It’s so easy to turn these lamb chops into a filling and tasty meal. My homemade parmentier cubed potatoes will also help with that.
My Top Tips
Kashmiri chilli powder adds an authentic and vibrant red hue to the marinade, but I’ve noticed that it’s a lot easier to find Kashmiri chilli flakes in supermarkets – which is a great alternative! Keep in mind that while the marinade may not be as red, the flavour remains as fantastic.
Keep an eye out on smaller pieces of lamb chops as they require less cooking time then larger pieces. Overcooking the meat can turn the texture dry and the marinade mixture will acquire a burnt taste.
Leave the meat to rest for at least 5 to 10 minutes before eating it!! I like to do this as it helps to ensure the lamb chops remain juicy and flavourful.
Do I Have To Use A Grill or BBQ?
Nope, you don’t need a grill to make these Indian inspired lamb chops. You can fry it like steak, oven roast it or even use an indoor grill like I did. I like to use an indoor grill when I’m making this recipe during the winter season. These lamb chops are super versatile, and I’ve developed it to be cooked in many different ways.
How To Make Ahead & Store
You can make this dish ahead by either leaving the meat to marinate in the fridge for up to 2 to 3 days in advance or cook the lamb chops and keep it in the fridge for up to 2 to 3 days.
If I want to make this dish ahead of time, I prefer marinating the meat for an extended period of time, then freshly cooking the meat on the day I’m going to serve and eat it.
Here are a few more recipes that I think you’re going to LOVE:
Indian Tandoori Lamb Chops
- 4 Lamb Chops (Or Lamb Cutlets)
- 3 tbsp Greek Yoghurt (Heaped Tablespoons)
- 2 tbsp Ginger And Garlic Paste
- 1 tbsp Vegetable Oil (Or Rapeseed Oil)
- 1 tbsp Garam Masala
- 1 tbsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Kashmiri Chilli Powder (Or Red Chilli Powder)
- ½ Juice Of One Lemon Juice
- Salt And Black Pepper (To Taste)
- Add the marinade ingredients to a large mixing bowl and thoroughly mix the ingredients together until evenly combined.3 tbsp Greek Yoghurt, 2 tbsp Ginger And Garlic Paste, 1 tbsp Vegetable Oil, 1 tbsp Garam Masala, 1 tbsp Paprika, 1 tsp Ground Cumin, 1 tsp Kashmiri Chilli Powder, ½ Juice Of One Lemon Juice, Salt And Black Pepper
- Place the lamb chops in the marinade, ensuring each piece is fully coated.4 Lamb Chops
- Cover the mixing bowl with cling film and leave the meat to marinate in the fridge (overnight for best results or you can marinate for a shorter time).
- When you’re ready to cook the lamb chops, cook on a hot barbecue until charred underneath, then flip the meat over and repeat for a deliciously grilled finish.If you’re using a grill, cook on a high heat for 6 to 8 minutes on both sides or until browned (or cook according to your personal preference).To make tandoori lamb chops in the oven, preheat the oven to 200°C (180°C Fan, gas mark 4) and cook the lamb chops for 30 to 35 minutes or until the meat has browned.
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