Tandoori lamb chops simply don’t get any better!
Over the years, I have tried many recipes for tandoori lamb chops and this recipe is right up there with the best of them. You can prepare the marinade in minutes. Although the tandoori lamb chops are best when marinated for a couple of days, you could go straight to cooking and still get amazing results.
About this tandoori lamb chop recipe
Sometimes simplicity is best, and that is certainly the case with the famous tandoori lamb chops served at Lahore Kebab House in Shoreditch.
It’s there that I was introduced to this recipe and I promise, you are going to love it. You marinate the lamb chops in a spicy marinade and when grilled over hot coals, you are unlikely to try better tandoori lamb chops anywhere!
This is a recipe that you can definitely prepare a couple of days ahead of cooking. The lamb chops are best when marinated for 72 hours though you can still get great results if you only marinate the meat for 30 minutes while you coals on the barbecue are heating up.
Grilling the meat
If you’re like me, you will like your tandoori lamb chops cooked to medium. That said, these tandoori lamb chops are normally cooked until really charred and almost well done.
The choice is yours though I do recommend trying the well done version as that is much more authentic in flavour and appearance.
Do you have to cook these tandoori lamb chops on a barbecue?
No. You will get good results simply frying them in a hot frying pan. That said, they are so much better cooked over fire!
That is how they are cooked at Lahore Kebab House and they are always amazing.
What do you serve with these tandoori lamb chops?
These tandoori lamb chops are excellent served as a starter or main course. You really can make this into a fantastic feast.
Lamb chops cooked tandoori style are excellent with naans and chapatis. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. You could also make things easier on yourself and make homemade chapatis.
If serving your lamb chops as a starter course, you might want to make some fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
Following are a few of my other recipes you might like to try.
Tandoori stuffed chicken kebabs
Gai Yang – Thai Style Chicken BBQ
Pla Pao – Thai style salted crust fish
Spice and Lime Roasted Corn on the Cob
Tandoori Broccoli, Cauliflower and Onion
Tandoori Chicken Lollipops
Easy Pakistani Chicken Tikka
- 1 tbsp rapeseed oil
- 1 tbsp green chilli paste
- 2 tbsp garlic and ginger paste
- 1 tbsp garam masala
- 1⁄2 tsp ground turmeric
- 1 tsp chilli powder
- Juice of 1 lemon
- 8–10 lamb chops on the bone, with most surface fat removed
- 100g (1⁄2 cup) Greek yoghurt Fresh coriander (cilantro), to serve
- Salt and black freshly ground pepper, to taste
- In a large bowl, mix the oil, chilli paste, garlic and ginger paste, garam masala, turmeric, chilli powder and lemon juice together. Add the lamb chops and massage the marinade into the meat. Let this stand for about 20 minutes.
- Whisk the yoghurt until nice and creamy then pour it over the meat, ensuring every piece is coated. Marinate the meat for 24–72 hours. (You could marinate for a shorter time but the longer the better.)
- When ready to cook, set up your barbecue for direct heat cooking, until the coals are extremely hot. Grill each lamb chop until nicely charred underneath then flip over and do the same on the other side.
- When nicely blackened, remove from the heat to rest for about 5 minutes. Season with salt and pepper and serve garnished with fresh coriander (cilantro).