Tandoori Masala Lamb Chops

Tandoori Masala Lamb Chops - These Tandoori lamb chops cook in under 15 minutes! They are a mouthwatering blend of tender lamb, marinated in a mix of yoghurt and spices. The Chops are pan seared to perfection in a cast iron or heavy pan which helps to sear the meat on the outside whilst keeping them juicy on the inside! Alternatively they can be grilled. The smoky, charred edges combined with the succulent interior create a burst of flavour in every bite.

Tandoori Chops

Inspired by traditional Indian tandoor cooking (and specifially inspired by the famous Tayyubs Lamb Chops), these Lamb Chops are infused with earthy and warming spices like Cumin, Coriander, and Red Chilli Powder, along with the tang of Yoghurt and Lemon Juice. Perfect for family dinners, barbecues, or special occasions, this dish is a delightful fusion of bold, aromatic spices and juicy meat.

We add grated Onions to the Chops to add flavour but they also act as a tenderiser.

These Chops really benefit from marinading time. For best results I would suggest at least 8 hours but 24 hours is better. If you are short on time, try to marinade for at least 40 minutes.

As with my Lamb Chop Curry recipe, I would recommend using either Best End Lamb Chops or Lamb Loin Chops. Cutlets also work. Any thicker bits are pounded till the meat is at an even thickness.

The Chops are then marinaded in Spices, Lemon Juice and Yoghurt. They can then be pan seared or grilled over coals or in an inside grill.

I like to cook the Chops to medium and are served as a starter/appetiser or part of a main course.

Indian Tandoori Masala Lamb Chops

Here is what you need to make Indian Restaurant Style Tandoor Masala Lamb Chops at home.

Lamb Chops

Best End Lamb Chops, Lamb Loin or Cutlets. As long as there is some fat on the Meat which will result in crusty charred bits. If you prefer not to have fat on Lamb, I would suggest cooking it with the Fat and then removing it after cooking.

Yoghurt

I use full fat plain greek Yoghurt.

Onion

This is an optional ingredient but Onion in an excellent tenderiser and I would highly recommend using it. We grate this on top of the Meat.

Lemon

This combined with Yoghurt adds a zing and tenderises the Meat.

Spices

Smoked Paprika, ground Black Pepper, red chilli powder or cayenne pepper (for heat), Salt, Ground Cumin, Ground Coriander, Chilli Flakes. I also add some Tandoori Masala Powder.

*You can add some red food colouring if you like.

Ginger Paste, Garlic Paste and Green Chilli Paste

You can use ready made pastes here or make your own.

Herbs

I use dry Fenugreek as well as Mint Sauce. You can use dry Mint instead. The Dry Fenugreek should be crushed between the hands before adding it to the meat.

Any Oil with a high smoking point is great here. E.g. Sunflower, Avocado.

Mint Sauce

Use Colmans or any other Mint Sauce. You can also use a ¼ teaspoon dry Mint instead.

How to cook Tandoori Lamb Chops

Pat the lamb chops dry with a paper towel. 

Pound thicker parts of the Meat till about ½ the thickness.

Combine all the marinade ingredients in a large bowl and whisk together till smooth. Add to Lamb Chops and mix into the Chops using your hands. Or add them to the Chops and mix together as I have done here.

Cover the bowl with a plate or some cling film and leave to marinate for at least 40 minutes but I would suggest between 8 hours to 24 hours. Remove the bowl from the fridge 30 minutes before cooking.

Heat up the grill/BBQ or a heavy cast iron pan over high heat (if you do not have a cast iron pan, use a heavy pan).

Once hot, add a few Lamb Chops and seal for 5 -6 minutes per side until they are browned on the outside with some crusty bits. Or grill for 7 - 10 minutes.

Note - You can also Air Fry them for around the same amount of time.

Use tongs to flip the Chops and repeat on the other side.

To cook them at medium, the Chops should reach an internal temperature of 57 - 60 C/135 - 140 f. To check, insert a probe into the thickest part of the meat.

Continue with remaining Chops.

Let the chops rest for 10 minutes before serving.

What to serve with them

I would suggest serving these Lamb Chops with a fresh, crisp salad such as Kachumber Salad and with sauces such as Green or Mint Chutney and Basmati Rice or Naan or Daal. Poppadums.

You can also serve them with Five Minute Magic Green Avocado Chutney. 

Recipe Tips

Cook a few at a time

Cook a few Chops at a time so there is enough space and therefore heat to make them really crispy on the outside.

Marination Time

Don't marinate the lamb chops beyond 24 hours as it will discolour.

Freezing Instructions

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