Tandoori Lamb Chops Recipe
Introduction
Nothing hits the flavor spot quite like Tandoori Lamb Chops—succulent cuts of lamb marinated in a bold blend of yogurt, spices, and mustard oil, then grilled to smoky perfection. This dish brings the heat, the depth, and the satisfying char that makes Indian tandoori cooking so iconic. Whether you’re using a grill, oven, or tandoor, this recipe guarantees juicy lamb with a crisp, spiced crust.
Why I Love This Recipe
These chops are a showstopper—flavorful enough to stand alone yet versatile enough to pair with all your favorite sides. The double-marination process ensures the meat is infused with flavor all the way through, while the yogurt and mustard oil keep it tender and juicy. Whether for a weekend BBQ or a special dinner, it’s a dish that impresses every time.
Ingredients
- 6 to 8 lamb chops
- ½ cup hung curd (thick yogurt)
- 2 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp mustard oil, heated and cooled
- 1 tbsp Kashmiri red chili powder (for color)
- 1 tsp red chili powder (for heat)
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp black pepper powder
- Salt, to taste
- 1 tsp kasuri methi, crushed
- Optional: a drop of red or orange food coloring
- Butter or ghee, for basting
- Fresh coriander or microgreens, for garnish
Step-by-Step Instructions
1. Clean & Score the Chops
Wash and pat dry the lamb chops. Lightly score the meat with a knife to help the marinade penetrate.
2. First Marination (30 Minutes)
Rub chops with:
- Lemon juice
- Salt
- Ginger-garlic paste
Let rest for 30 minutes to tenderize and flavor the meat.
3. Second Marination (4+ Hours)
In a bowl, mix:
- Hung curd
- All spices and powders
- Mustard oil
- Kasuri methi
- Food color (if using)
Coat the chops thoroughly. Cover and refrigerate for at least 4 hours, ideally overnight.
4. Grill or Oven Cook
Grill Method:
- Preheat grill or tandoor to high heat.
- Grill chops for 8–10 minutes per side, basting with butter/ghee in between.
Oven Method:
- Preheat to 220°C (430°F).
- Bake on a rack for 20–25 minutes, turning halfway.
- Broil for an additional 2–3 minutes for a crisp finish.
5. Serve
Let the chops rest for 5 minutes before serving. Garnish with fresh coriander or microgreens and serve with mint chutney, onion rings, and lemon wedges.
Tips for Success
- Mustard oil is key for authentic tandoori flavor—don’t skip it!
- Use a wire rack when baking to allow air circulation and a better char.
- Score the meat lightly for deeper flavor infusion.
Serving Suggestions & Pairings
Serve your Tandoori Lamb Chops with:
- Beer Cheese Dip as a starter for a spicy-meets-creamy combo.
- Sheet Pan Quesadillas for a fusion-style meal.
- Cajun Chicken Sausage Gumbo as a side for a bold flavor pairing.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 300°F for 10 minutes, or pan-sear with butter.
- Freeze: You can freeze raw marinated chops—just thaw overnight before cooking.
More Recipes You’ll Love
- Dorito Casserole for a cheesy, spicy contrast.
- Easy Turkey Wings for more hearty comfort meat.
Final Thoughts
These Tandoori Lamb Chops are a fiery, flavorful way to elevate your next meal. They’re rich with Indian spices, perfectly charred on the outside, and melt-in-your-mouth tender on the inside. Whether served with naan and chutney or on a smoky BBQ platter, they’re always a hit.
Tried the recipe? Show us your grill game and tag @ChefManiac—let’s bring the tandoor home!
