Name: Tandoori Lamb Chops
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4
Cuisine: Indian
Ingredients: 2 racks of lamb, cut into double chops; FOR THE FIRST MARINADE; 2 tbsp ginger & garlic paste; 1 tbsp mustard oil; ½ tsp salt (to taste); 1 tsp freshly ground black pepper; 1 tbsp lemon juice; FOR THE SECOND MARINADE; 2 tsp garam masala; 1 tsp Kashmiri chilli powder or to taste; 1 tsp cumin; 1 tsp coriander powder; ½ tbsp fenugreek leaves; ½ tsp dry red chilli, crushed; ½ tbsp mustard oil; 1 tsp Dijon mustard; 3 tbsp yogurt; 2 tsp mint sauce.

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A curry house favourite, tandoori lamb chops are so good!

If you like tandoori lamb chops, you’re in for a real treat with this one. The lamb chops are delicious served with a simple salad and some mint raita. If you want to make these tandoori lamb chops into a feast, don’t forget the naans!

About this recipe

Usually when you go out for a curry and order tandoori lamb chops, they are served the Indian way, well done. That is good and you can cook these tandoori lamb chops to your preferred doneness, but I like them pink in the centre which is what I’ve done here.

Not only that, but in this recipe you cut the lamb chops into double thick chops. These are amazing! All you need to do is pick one up and bite into that deliciously marinated and grilled meat and you will be in tandoor heaven!

Which lamb chops should you purchase for this recipe?

Although you can get lamb chops prepared in a more traditional way at Asian shops, I recommend purchasing a couple racks of lamb from a good butcher.

Then you slice and prepare them as shown in the step by step photos below. The extra thick, grilled tandoori lamb chops are to die for!

Do you have to cook these on a barbecue?

Personally, I think you do for best results. That said, you can pan fry them too.

Cooking them over a hot fire on the barbecue add an amazing char grilled tandoori flavour that you find at the best curry houses.

Is this recipe difficult?

Not at all! All you need to do is marinate the lamb as explained in the recipe card below. This can be done up to 3 days before cooking and yes, the lamb chops do benefit from marinating for longer.

For best results, you should let the tandoori lamb chops marinate for 72 hours. If time is not on your side, you could get away with just marinating the tandoori lamb chops for 1 hour.

Can you freeze tandoori lamb chops?

Yes but please do this after you cook them. The marinade does not freeze well so it is best to grill them up and then freeze for later.

How long with tandoori lamb chops keep in the fridge?

Once cooked, you should be able to keep them, covered in the fridge for about 3 days.

How do you reheat tandoori lamb chops?

If you are cooking them pink in the centre, you don’t want to loose that perfectly cooked meat.

So don’t place them in the microwave as microwave ovens heat the meat from the centre and it will probably come out over done. You should preheat your oven to 200c (400f) and cook for about 10 minutes or until juicy hot and heated through.

If you like well done tandoori lamb chops, then go ahead and use the microwave to heat them up. It only takes a couple of minutes.

What is the internal temperature for cooked tandoori lamb chops?

This is important as people like their lamb cooked through in different ways. It is best to use a good meat thermometer to ensure you achieve the perfect doneness for your tandoori lamb chops.

For rare, aim for a temperature of 50c/120f. If you want your tandoori lamb chops to be cooked medium rare, 53c/125f is it. For medium, you need those chops to have an internal temperature of 55c/130f and for well done, aim for 63c/145f or higher.

Lamb does have a tendency to taste more gamy if cooked well done. Once cooked to your liking, let the meat rest for at least 5 minutes before serving.

What do you serve with tandoori lamb chops?

The obvious answer is exactly what you might order at your favourite curry house. Try starting off your meal with poppadoms or samosas and a good chutney or two.

You might also like to serve a tasty dal and I have recipes for that here too.

You can’t go wrong with a good curry house style curry and perhaps ever naans and chapatis!

Step by step photographs.

Get all of your ingredients together before starting. It’s easier that way.

Begin slicing your racks of lamb into double chops.

Some may have two bones. When slicing the chops, slice a closely to the second bone as you can.

You can then slice that extra bone off so that each thick cut chop only has one bone handle. For traditional Tandoori lamb chops, remove the top fat as well.

Whisking the first marinade ingredients.

Whisk the first marinade ingredient together in a mixing bowl. Then rub that marinade right into each lamb chop.

The second marinade ingredients in a bowl.

Mix the second marinade ingredient together.

After the lamb has been sitting in the first marinade for 20 minutes, rub the second marinade into the meat. Allow to marinate for 1 to 72 hours. The longer the better.

Cooking the tandoori lamb chops on the barbecue.

Heat your barbecue and cook for about 3 minutes per side. Using a meat thermometer will ensure perfectly cooked lamb chops.

Allow the cooked lamb chops to rest for 5 minutes before serving.

Yield: 4