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.









Tandoori Lamb Chops

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.
Instructions
- You need to marinate the meat in two stages. First, mix the ingredients for the first marinade together and then rub this right into the flesh of the meat.
- Allow to marinate for about 20 minutes while you prepare the second marinade.
- Whisk all of the second marinade ingredients together and then rub this into the lamb chops. Allow to marinate for at least an hour or up to 72 hours. The longer the better.
- When ready to cook, light up your barbecue and prepare for direct heat cooking. When it is uncomfortably hot to hold your hand 2 inches from the cooking grate for longer than 2 seconds, your fire is ready.
- Cook the meat for about 3 minutes per side for medium rare or to your preferred doneness.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 536Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 42mgSodium: 3069mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 16g
I hope you enjoy these tandoori lamb chops. If you do try the recipe, please leave a comment and tell me what you think. I'm also very happy to answer any recipe questions you might have.
Sandy Cadiz-Smith says
Hi Dan
I'm going to make your peshwari lamb chops tonight, they sound so delicious. I want to serve them with a salad - can you recommend something that goes well?
Dan Toombs says
Hi Sandy
Sorry for the late reply. I haven't had time lately to check my messages. I like serving the lamb chops with my coriander and mint raita. It's on my site. I know I'm too late but hope you enjoyed the recipe.
Dan
Colin Banks says
What fenugreek do you mean?
Powder or methi?
Cheers
Colin
Dan Toombs says
Hi Colin
In this case I meant the powder but you could also use the leaves. Both would be good.
Thanks,
Dan
Mubashir Zainoor says
nice to see the recipe , i from Peshawar, PAKISTAN is this recipe belongs to my home town, thanks a lot
Dan Toombs says
Thank you Mubashir. 🙂
Dan
Rachael says
This is a fantastic recipe. Goes well with a simple version of cucumber, tomato, onion salad that I simple made with mint sauce. Worked great.
Dan Toombs says
Thank you Rachael. 🙂
Dan
Braishna says
I am from Peshawar living in NewJersey.I can't wait to try this recipe tonite.
Dan Toombs says
Great to hear Braishna! Hope you enjoyed it.
Dan
Jay says
I tried thia they came out fantastic. One thing I did add was to take about 8-10 whole allspice and crushed them and added to the yoghurt mix.
Thanks for this. This is fantastic!
Dan Toombs says
Great to hear Jay! Nice Caribbean touch there.
Dan
Ramesh says
I made this recipe for a barbecue outing and all my friends loved it, it was a super hit. Trying it again tonight 🙂
Dan Toombs says
Great to hear Ramesh. Thank you.
Dan
Chris says
Dan, I'm going to try this. For the 4 tbsps ginger and garlic paste, is this 4 of ginger and 4 of garlic, 2 of each (so 4 combined) or something else?
For the mustard paste, what are your thoughts on using normal mustard or wasabi instead?
Thanks
Dan Toombs says
Hi Chris
Sorry for the late reply.It is 2 tablespoons total of mixed garlic and ginger paste. I am of the opinion that if it sounds good go for it so give mustard or wasbi a go!
Thanks
Dan
Jaymini says
Made this yesterday, my children thought they were amazing.
Only thin I wasn’t sure of was what sorts of fenugreek I was supposed to use as that is not clear, whole, powder, fresh or dried, so used dry kasuri methi.
Dan Toombs says
Hi
Thank you for your e-mail. I am really glad your children enjoyed the meal. Really, any sort of fenugreek will do, whatever you have on hand. It sounds like the kasuri methi worked well anyway.
Kind regards
Dan
Gladson says
Thanks for the great recipe which is simple yet full of flavors. Was easy to follow and quick to prepare.
Although i marinated only for 90 minutes, the meat was tender and flavorful having soaked the spices in, I am guessing thanks to the raw papaya paste.
Cheers from the entire family who enjoyed this recipe very much.
Dan Toombs says
Thanks very much, lovely to hear.
Dan
Farheen says
Hi Dan,
Thank you so much for this superb recipe. My husband, who has travelled often and has had many dishes from all over the world truly loved your recipe. Tonight is the 2nd time I'll be preparing it.
Dan Toombs says
Great to hear, thank you so much for letting me know.
Dan
Henna says
Hi Dan. I can’t get a hold of raw papaya. Is there anything else I can use instead of that please ???
Dan Toombs says
Just leave it out as in the UK it is not really needed. It is just used as a tenderiser so if you use a good cut of meat it will be fine.
Thanks
Dan
Soumee Roy says
Amazing amazing amazing - simply loved it! Spiked up the mustard oil and mustard sauce just slightly for more pungency. Had it with mint yogurt sauce. My favorite lamb grill recipe for now!
Dan Toombs says
Thanks very much for letting me know. All good to hear.
Dan
Alexandra says
Am I right to assume that you are using dried fenugreek leaves (not seeds) in this recipe since every spice is ground up?
Dan Toombs says
Thanks for checking, yes use fenugreek leaves.
Dan
Sa says
Hi Dan what type of mint sauce did you use for this?
Dan Toombs says
I just use the regular mint sauce in a jar usually served with lamb Sunday dinner.
Thanks
Dan
Sa says
@Dan Toombs, would you recommend the Colman’s mint sauce or any other brand’s? Looking forward to trying this on New Year’s Day
Dan Toombs says
That would be fine. Any brand would work.
Thanks
Dan
Sa says
@Sa, hi Dan could I make this using the oven?
Dan Toombs says
Yes you could or better still the grill.
Thanks
Dan
Dave says
This was great and is added to the collection. Thanks a lot for sharing.
Dan Toombs says
I am really glad you liked the recipe.
Thanks very much.
Dan
Inderpal says
Hi Dan,
Whats the cook time for the lamb on a BBQ?
Dan Toombs says
If it is good quality lamb it shouldn't take long at all. I like my lamb a bit pink so I would just cook it, starting with just a few minutes each side until you are happy with the colour.
Thanks
Dan
TP says
@Dan Toombs,
Hi, can you give me a recipe for the mint sauce to make at home. Also, is mustard paste just regular mustard, say what you would put on a hot dog? And can I leave the mustard paste out?
Caroline Toombs says
I just use the mint sauce sold in all supermarkets that you would serve with a lamb Sunday dinner. No need to make your own but I think it is basically just finely chopped fresh mint and vinegar. Just use whatever mustard you have on hand or leave it out if you prefer.
Thanks
Dan
Shaila says
Excellent recipe Dan!! I made lamb chops 3 times in 2 weeks in the air fryer. My family loved it. Thanks for sharing the recipe!!
Dan Toombs says
Yes, this is a very popular recipe and I am glad it worked in the air fryer.
Dan