Hey everyone, Jason Griffith here from Chef Maniac! If you’re a fan of rich, smoky, and intensely flavorful meat that literally melts in your mouth, then you’re in for an absolute treat. Today, we’re diving into the vibrant world of Indian cuisine to create Authentic Tandoori Lamb Chops. Forget dry, bland lamb; this recipe delivers incredibly juicy, tender chops, marinated in a creamy, spice-packed yogurt mixture and cooked to charred perfection. It’s a show-stopping dish that’s surprisingly approachable for home cooks!

Why I Love This Recipe

I absolutely adore these Tandoori Lamb Chops because they are a symphony of complex flavors that burst with every bite. The two-stage marination process is key, ensuring the lamb is incredibly tender and deeply infused with spices. While it requires some marinating time, the active cooking process is relatively quick, making it suitable for a weekend dinner or even a special weeknight treat. The smoky char from grilling (or broiling) coupled with the rich, aromatic spices creates an unforgettable culinary experience that’s both exotic and comforting.

List of Ingredients

Here’s what you’ll need to create these fantastic Tandoori Lamb Chops:

• 6 to 8 lamb chops (loin or rib chops, about 1-inch thick)
• ½ cup hung curd (thick strained yogurt, or Greek yogurt)
• 2 tablespoons ginger-garlic paste
• 1 tablespoon fresh lemon juice
• 1 tablespoon mustard oil (heated until smoking, then cooled)
• 1 tablespoon Kashmiri red chilli powder (for color, mild heat)
• 1 teaspoon red chilli powder (for heat, adjust to preference)
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon black pepper powder
• Salt – to taste (about 1.5-2 tsp total)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves), crushed
• Optional: a drop of red/orange food color (for traditional vibrant color)
• Fresh coriander or microgreens – for garnish
• Butter or ghee – for basting

Swaps and Notes

• Lamb Chops: Choose chops with a good amount of meat on them. Rib or loin chops work best. For a leaner option, lamb leg steaks can be used, but adjust cooking time.
• Hung Curd: This is essential for the marinade’s texture and tenderness. If you don’t have hung curd, use full-fat plain Greek yogurt, ideally strained for an hour or two in cheesecloth to remove excess whey.
• Ginger-Garlic Paste: You can buy this pre-made or make it fresh by blending equal parts peeled ginger and garlic with a tiny bit of water.
• Mustard Oil: Heating and cooling mustard oil removes its pungent raw flavor, leaving a lovely nutty, smoky note. If you don’t have mustard oil, you can use a neutral oil like canola or vegetable oil, but it won’t have the same authentic depth.
• Chilli Powders: Kashmiri red chilli powder gives a beautiful deep red color without excessive heat. Regular red chilli powder provides the heat. Adjust both to your preference.
• Kasuri Methi: Dried fenugreek leaves add a unique, slightly bitter, aromatic flavor that is characteristic of tandoori dishes. Don’t skip it if possible!
• Food Color: This is purely for aesthetic appeal to achieve the traditional bright red hue of tandoori dishes. It does not affect flavor.

List of Steps for the Recipe

1. Clean and Prepare Chops: Carefully clean the lamb chops, trimming any excess silver skin if present. Pat them thoroughly dry with paper towels. Using a sharp knife, score the meat lightly on both sides with a few shallow cuts (don’t cut too deep). This allows the marinade to penetrate deeply and helps the chops cook evenly.
2. First Marination (30 minutes): In a large non-reactive bowl (glass or ceramic), place the prepared lamb chops. Add the fresh lemon juice, a pinch of salt, and the ginger-garlic paste. Mix well with your hands, ensuring each chop is thoroughly coated. Cover the bowl and let it rest at room temperature for at least 30 minutes. This initial marinade tenderizes the meat.
3. Second Marination (at least 4 hours or overnight): While the first marination is happening, prepare the second marinade. In a separate bowl, whisk together the hung curd (or strained Greek yogurt) with all the dry spices: Kashmiri red chilli powder, regular red chilli powder, turmeric powder, garam masala, cumin powder, coriander powder, and black pepper powder. Add the cooled mustard oil and the crushed Kasuri Methi. If desired, add a tiny drop of red or orange food color for that vibrant tandoori look. Mix well until a smooth, thick paste forms.
   • Add the first-marinated lamb chops to this second marinade. Coat each chop thoroughly, ensuring every surface is covered.
   • Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours) for the best flavor penetration and tenderness.
4. Grill/Cook (Choose Your Method):
   • Grill Method: Preheat your outdoor grill to high heat. Ensure the grates are clean and lightly oiled. Place the marinated lamb chops directly on the hot grill. Grill for 8-10 minutes per side (total 16-20 minutes), basting occasionally with melted butter or ghee, until they are beautifully charred on the outside and cooked to your desired doneness (medium-rare to medium is recommended for lamb, 135-145°F / 57-63°C).
   • Oven Method: Preheat your oven to 220°C (430°F). If you have a broiler setting, you can use that for charring later. Place a wire rack over a baking sheet. Arrange the marinated lamb chops on the wire rack, ensuring they are not overcrowded. Bake for 20-25 minutes, flipping them once halfway through. For a nice char, finish by broiling for 2-3 minutes at the end (watch carefully to prevent burning).
5. Rest and Serve: Once cooked, remove the lamb chops from the heat source and let them rest on a cutting board or platter for 5 minutes. This allows the juices to redistribute, ensuring maximum tenderness and juiciness.
6. Garnish: Garnish generously with fresh coriander leaves or vibrant microgreens. Serve hot.

Serving Suggestions and Pairings

Tandoori Lamb Chops are a star on their own, but they truly shine when served with traditional accompaniments:

• Mint Chutney: A cooling mint chutney is an absolute must to balance the richness and spice of the lamb.
• Onion Rings: Thinly sliced raw onion rings (sometimes marinated in a little vinegar) add a sharp, fresh bite.
• Lemon Wedges: A squeeze of fresh lemon juice just before eating brightens all the flavors.
• Naan or Roti: Warm naan bread or roti is perfect for soaking up any delicious leftover marinade on the plate.
• Rice: A side of plain basmati rice or a simple pulao can complement the rich flavors. While a different cuisine, if you love flavorful rice dishes, my Mexican Chicken and Rice Casserole is another hearty option.
• Vegetable Sides: A simple cucumber raita (yogurt dip) or a light side salad. My Tomato Skillet with Okra and Sausage is a different flavor profile but also a hearty option.

Storage and Leftover Tips

Tandoori Lamb Chops are best enjoyed fresh from the grill or oven for optimal tenderness and char. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in a preheated oven at 300°F (150°C) until just heated through, or in a dry skillet over medium-low heat. Be careful not to overcook, as reheating can make lamb tough. Sliced cold lamb chops can also be added to salads or wraps.

More Recipes You Will Love

If you loved the bold, comforting flavors of these Tandoori Lamb Chops, you’ll definitely want to explore some of my other favorite hearty and flavorful meals:

• For a truly comforting and classic pasta meal, my Classic Spaghetti Recipe with Homemade Sauce is a must-try.
• If you’re craving some deep, comforting Southern flavors, my Cajun Chicken Sausage Gumbo is an absolute favorite.
• And if you’re looking for ultimate comfort food made fast, don’t miss my Instant Pot Lasagna.

---

Final Thoughts

These Authentic Tandoori Lamb Chops are a true culinary adventure, bringing the vibrant, complex flavors of Indian grilling right into your home. The tender lamb, rich marinade, and smoky finish create an unforgettable dish that’s perfect for special occasions or when you simply want to treat yourself. Give them a try – you’ll be amazed at the depth of flavor you can achieve!

What are your favorite international dishes to cook at home? Share your ideas in the comments below! And for more delicious, easy recipes that transport your taste buds, be sure to follow Chef Maniac.