Tandoori Lamb Chops: Aromatic, Juicy, and Perfectly Spiced!

By Jason Griffith

Prepare to be transported to the vibrant flavors of India with these incredible Tandoori Lamb Chops! This recipe features tender lamb chops, twice-marinated in a rich, aromatic blend of hung curd (thick yogurt) and authentic Indian spices, then grilled or baked to charred perfection. The result is succulent, juicy lamb infused with deep, complex flavors and a beautiful smoky finish. Perfect for a special dinner, a barbecue, or when you simply crave truly outstanding Indian cuisine.

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Why I Love This Recipe

I’m a huge enthusiast for dishes that offer deep, complex flavors through patient preparation, and these Tandoori Lamb Chops are a prime example. What I absolutely adore is the two-stage marination process. The first lemon-ginger-garlic marinade tenderizes the lamb and begins to build flavor, while the second, yogurt-based marinade infuses it with a symphony of spices, ensuring every bite is incredibly juicy and aromatic. The char from grilling or broiling adds that essential smoky “tandoor” flavor that makes these chops truly special. It feels incredibly authentic and gourmet, yet the steps are straightforward enough for any home cook to master.

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Ingredients:

• Lamb chops – 6 to 8 pieces (loin or rib chops, about 1-inch thick)
• Hung curd (thick yogurt) – ½ cup (see notes for how to make)
• Ginger-garlic paste – 2 tbsp
• Lemon juice – 1 tbsp (freshly squeezed)
• Mustard oil – 1 tbsp (heated and cooled, see notes)
• Kashmiri red chilli powder – 1 tbsp (for vibrant red color, mild heat)
• Red chilli powder – 1 tsp (for heat, adjust to preference)
• Turmeric powder – ½ tsp
• Garam masala – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Black pepper powder – ½ tsp
• Salt – to taste
• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed between palms
• Optional: a drop of red/orange food color (for intense traditional tandoori color)
• Fresh coriander/microgreens – for garnish
• Butter or ghee – for basting during cooking

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Swaps and Notes

• Hung Curd (Thick Yogurt): This is essential. To make it, place plain full-fat yogurt in a cheesecloth or thin kitchen towel. Tie it up and hang it over a bowl (or place in a colander set over a bowl) in the fridge for at least 2-4 hours, or overnight, to drain excess whey. You need about 1 cup of regular yogurt to yield ½ cup hung curd.
• Ginger-Garlic Paste: You can buy this pre-made or make your own by blending equal parts fresh ginger and garlic with a tiny bit of water.
• Mustard Oil: Heating and cooling mustard oil (to its smoke point and then back to room temp) before use mellows its pungent flavor. You can substitute with a neutral oil like canola or vegetable oil if you don’t have mustard oil, but it won’t have the same authentic flavor.
• Kashmiri Red Chilli Powder: This is primarily for its vibrant red color and mild heat. If you don’t have it, use more regular red chili powder or a touch of paprika, but the color won’t be as intense.
• Red Chilli Powder: Adjust to your preferred spice level.
• Kasuri Methi: Dried fenugreek leaves add a unique, slightly bitter, aromatic flavor. Crush them between your palms before adding to release their essence. Do not skip if you want authentic flavor.
• Food Color (Optional): Traditional tandoori dishes often have a bright red/orange color, achieved with food coloring. This is purely for aesthetics.
• Lamb Chops: Loin or rib chops, about 1-inch thick, work best. Score the meat lightly on both sides; this helps the marinade penetrate deeply and prevents curling.

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Instructions:

1. Clean and Prepare Chops: Clean the lamb chops under cold running water and thoroughly pat them dry with paper towels. Using a sharp knife, make 2-3 light, shallow scores across the meaty part of each chop on both sides. This allows the marinade to penetrate deeply into the meat and helps them cook more evenly.

2. First Marination (30 mins): In a large bowl, apply the 1 tablespoon fresh lemon juice, a good pinch of salt (to taste), and 2 tablespoons ginger-garlic paste to the scored lamb chops. Mix well with your hands, ensuring every chop is coated. Let it rest at room temperature for at least 30 minutes. This initial marinade tenderizes the lamb.

3. Second Marination (at least 4 hours or overnight): While the first marination rests, prepare the second marinade. In a separate bowl, combine the ½ cup hung curd with all the dry spices: 1 tablespoon Kashmiri red chilli powder, 1 teaspoon red chilli powder, ½ teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon black pepper powder, and 1 teaspoon crushed Kasuri methi. Add the 1 tablespoon heated and cooled mustard oil and the optional drop of red/orange food color. Mix thoroughly until a smooth, vibrant paste forms. Add the lamb chops (from the first marinade, without rinsing) to this second marinade mixture. Coat the chops thoroughly, massaging the marinade into the scores. Cover the bowl and refrigerate for at least 4 hours, or ideally, overnight (up to 24 hours) for the deepest flavor and tenderness.

4. Grill/Cook: Remove the lamb chops from the refrigerator about 30 minutes before cooking to bring them closer to room temperature.

Grill Method (Recommended for best char/flavor): Preheat your outdoor grill, indoor grill pan, or tandoor to high heat. Ensure the grates are clean and lightly oiled. Grill the lamb chops for 8–10 minutes per side, turning occasionally, until they are beautifully charred on the outside and cooked to your desired doneness (medium-rare to medium is recommended for lamb, around 130-140°F / 54-60°C internal temperature). Baste the chops frequently with melted butter or ghee during grilling to keep them moist and add richness.

Alternative (Oven Method): Preheat your oven to 220°C (430°F). Place a wire rack over a baking sheet (line with foil for easy cleanup). Arrange the marinated lamb chops on the rack, ensuring they are not overcrowded. Bake the chops for 20–25 minutes, turning once halfway, until they are cooked through. For a nice char, finish by broiling for 2–3 minutes at the end, watching carefully to prevent burning. Baste with butter or ghee if desired.

5. Serve: Once cooked, remove the lamb chops from the heat and let them rest on a cutting board or platter for at least 5 minutes. This allows the juices to redistribute, ensuring tender and juicy meat. Garnish generously with fresh coriander or microgreens. Serve hot with traditional accompaniments like mint chutney, thin onion rings, and fresh lemon wedges for squeezing.

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Tips for Success

• Hung Curd is Key: Don’t skip making hung curd; its thickness allows the marinade to cling better and tenderizes the lamb.
• Score the Lamb: Shallow scores help the marinade penetrate deeper, resulting in more flavorful meat.
• Marinate for Flavor: The longer the marination (especially the second stage), the more tender and flavorful your lamb will be.
• High Heat for Char: Whether grilling or using the oven’s broiler, high heat is essential for developing that authentic charred “tandoor” crust.
• Baste: Basting with butter or ghee during cooking adds flavor and helps keep the chops moist.
• Rest the Meat: Always rest cooked meat for 5-10 minutes before serving to ensure juiciness.
• Fresh Aromatics: Fresh ginger-garlic paste and fresh coriander for garnish make a significant difference.

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Serving Suggestions and Pairings

Tandoori Lamb Chops are a showstopper on their own and form a fantastic centerpiece for an Indian-inspired meal.

• Classic Accompaniments: Mint chutney, sliced red onion rings, and lemon wedges for squeezing.
• Bread: Serve with warm naan bread or flaky paratha for scooping up any marinade bits.
• Rice: A side of basmati rice or a simple pulao (like in Butter Chicken with Rice).
• Vegetable Sides: A light cucumber salad, roasted vegetables (like Caramelized Pearl Onions in Balsamic Glaze), or a simple green salad.
• Wine/Drinks: A crisp Sauvignon Blanc, a dry Rosé, or a light Pinot Noir can pair well. For non-alcoholic, a mango lassi or iced tea.
• For other hearty meat dishes or aromatic meals, explore these Chefmaniac.com favorites:
  • Apricot-Almond Lamb Tagine with Cinnamon Infusion (for another tender lamb dish)
  • This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
  • This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
  • Ribeye Steak (for another perfectly grilled meat)

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Final Thoughts

These Tandoori Lamb Chops are a truly exquisite dish, bringing the authentic, complex flavors of Indian cuisine to your home. With their tender, juicy meat and aromatic spice blend, they are a testament to how flavorful and rewarding homemade meals can be. Get ready to savor every perfectly charred and spiced bite!

What are your favorite lamb preparations, or do you have a secret for perfecting your marinades? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!