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. Alternatively they can be grilled. The smoky, charred edges combined with the succulent interior create a burst of flavour in every bite.
Ingredients
- 14 Lamb Chops Best End, Lamb Loin or Cutlet
Marinade
- 300 g Plain Greek Yoghurt
- ½ Onion Grated
- 1 tablespoon Smoked Paprika
- ½ teaspoon Coarse Black Pepper
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Salt
- 1 ½ tablespoon Garlic Paste
- 1 ½ tablespoon Ginger Paste
- 1 ½ tablespoon Green Chilli Paste Optional
- 1 tablespoon Dry Fenugreek Kasuri Methi (Crumbled)
- 1 teaspoon Chilli Flakes
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 2 tablespoon Tandoori Masala Powder
- 45 g Mint Sauce like Colmans
- 1 ¼ tablespoon Lemon Juice
- 2 tablespoon Oil Sunflower or Avocado
Instructions
- Pat the lamb chops dry with a paper towel. Pound the thicker part of the Meat till it is about ½ the thickeness.
- 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
- 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.
Notes
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.How to make Mint Sauce
Combine 2 handfuls Coriander leaves and stems, 1 small handful Mint leaves, 1 Green Chilli, ½ teaspoon Chaat Masala (Optional), 4 tablespoon Greek, Plain or Natural Yoghurt and a Pinch of Salt in a blender and blend till smooth.
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
You can marinade the chops and freeze so they are ready to cook at a later date by adding to a ziplock bag and freezing for up to 3 months.
You can also freeze cooked (and cooled) lamb chops for up to 3 months in a ziplock bag.
Nutrition
Calories: 323kcalCarbohydrates: 2gProtein: 44gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 130mgSodium: 282mgPotassium: 599mgFiber: 0.5gSugar: 1gVitamin A: 339IUVitamin C: 1mgCalcium: 51mgIron: 4mg
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