Luscious Tandoori Lamb Chops

by Nisha Jeelani

Luscious Tandoori Lamb Chops

Total Time

1 HR 10 MIN

Active time 30 MIN


Serves : 4



8 lamb rib chops (2 1/2 pounds)

3/4 cup Greek yogurt

1/4 cup heavy cream

3 tablespoons fresh lemon juice

One 3-inch piece of fresh ginger, peeled and minced

4 large garlic cloves, minced

1 tablespoon malt vinegar

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon ground mace (optional)

1/4 teaspoon freshly grated nutmeg

Kosher salt

2 tablespoons vegetable oil

3 tablespoons unsalted butter, melted


Step 1
Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.

Step 2
Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.

Step 3
Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.


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