Juicy tandoori lamb chops marinated in spiced yoghurt and grilled to perfection. A flavour-packed dish perfect for cooking on the BBQ, griddle or under the grill (broiler).
Nicky’s Recipe Notes
The smell of these lamb chops sizzling away on the BBQ is one of mouth-watering heaven. Smoky and a little bit spicy – they’re totally irresistable!
If you’re doing some outdoor cooking, they feel a little bit special, but they’re really easy – just requiring a bit of marinading time before you cook them.
And if it rains? chuck them in a griddle pan or under the grill (broiler) and they’re still fantastic.
- You can marinade them ahead (up to a day ahead) so you’re not rushing at the last minute.
- You can serve them as they are as a starter, or turn them into a full meal with some rice, naan and some dips.
- Forks are optional, but getting in there with your hands is much more fun (if a little messy)
Table of Contents
📋 Ingredients
Note on the Kashmiri Chilli Powder
Kashmiri chilli powder is my go-to for tandoori lamb. It gives the marinade that gorgeous deep red colour with a gentle warmth, whereas regular chilli powder tends to be much hotter and lacks the same vibrant hue — just look at the difference in the image below!
Pro Tip
Marinate the lamb overnight if you can! The yoghurt and lemon work their magic, breaking down the fibres for tender, flavour-packed chops. Plus, the longer marinating time gives you that beautiful deep red tandoori colour.
These lamb chops are juicy and tender with a smoky char, a warm hit of spice, and a lovely tang from the yoghurt marinade. Every bite is packed with rich, savoury flavour and just the right amount of heat.
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Tandoori Lamb Chops Recipe
Ingredients
- 100 g (1/2 cup) Greek yoghurt
- 1 tbsp ghee (or neutral oil)
- 1 tbsp minced ginger
- 1 tbsp garlic paste (or 3 minced cloves of garlic)
- 1 tbsp garam masala
- 1 tsp Kashmiri chilli powder
- 1 tsp paprika
- 1 tsp ground coriander (cilantro powder)
- ½ tsp ground turmeric
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon
- juice of a lemon
- 12 lamb chops – if there's skin on the lamb chops, then remove (it should be easy to slice/peel off), but leave the fat on.
- fresh coriander (cilantro) to serve
Instructions
- If your lamb chops have skin on (rather than just fat) remove that first with a sharp knife. We want to leave most of the fat behind to keep the lamb juicy.
- In a large bowl mix together the marinade ingredients until thoroughly combined.100 g (1/2 cup) Greek yoghurt, 1 tbsp ghee, 1 tbsp minced ginger, 1 tbsp garlic paste, 1 tbsp garam masala, 1 tsp Kashmiri chilli powder, 1 tsp paprika, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/4 tsp ground cinnamon, juice of a lemon
- Add in the lamb chops and massage in the marinade into the lamb. Cover and leave to marinade for 6 hours or up to 24 hours.12 lamb chops
Cooking on the BBQ
- Preheat your BBQ to a fairly high heat.
- Brush the bbq grill with oil to help prevent sticking
- Add the lamb chops to the BBQ grill and cook over a direct heat (above the coals) for 12-15 minutes (cooking time depends on thickness of the lamb chops) turning over a couple of times during cooking until golden and lightly charred.
- If you're using a meat thermometer you're aiming for an internal temperature of 54-57C/130-135F for medium-rare going up to 63-66C/145-150F medium-well.
- Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).fresh coriander (cilantro) to serve
Cooking in under the grill (broiler in the US)
- Preheat your grill (broiler) to high heat (around 240°C / 460°F)
- Line a baking tray with foil and place a wire rack on top (optional, but helps with air circulation and charring). Place the marinated lamb chops on top of the wire rack.
- Place the baking tray in the oven on the middle shelf (not too close to the heat) and cook for 12-15 minutes (cooking time depends on thickness of the lamb chops), turning over once halfway through.
- If you're using a meat thermometer you're aiming for an internal temperature of 54-57C/130-135F for medium-rare going up to 63-66C/145-150F medium-well.
- Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ What to serve it with
- I love to serve this with a main side of fragrant Pilau Rice.
- Also with some Homemade Garlic Naan or Peshwari Naan.
- Also, these are my favourite sauces to serve with it: Raita, Mango Chutney, or Sweet Chilli Sauce.
🍲 More fantastic recipes for BBQ season!
? Frequently Asked Questions
Leftover cooked lamb chops can be cooled, covered and stored in the fridge for up to 3 days.
Reheat gently on a tray, covered with foil, in the oven at 180C/350F (fan) until piping hot. Avoid microwaving as it can make the lamb tough.
The term lamb chops and lamb cutlets are often used interchangeably, however, there are actually subtle differences between the two.
Both are cut from the rib section, but lamb chops are usually a little thicker with a bit more fat. They’re usually on the bone, but sometimes can be boneless.
Lamb cutlets are usually more trimmed, and sometimes they’re French trimmed (part of the bone is cleaned for a posh presentation – giving it a bit of a ‘lollipop’ look.
I’m actually using cutlets for this recipe – just because they look a bit prettier, but you can use either.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
