Olive Magazine
Tandoori Lamb Chops Recipe served on a wooden board with warmed naan bread and a chopped kachumber salad in a blue bowl

Sizzling tandoori lamb chops

Published: May 26, 2018 at 1:04 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 2

Check out these tandoori spiced lamb chops with a fresh and vibrant chopped kachumber salad. This easy recipe is ready in 35 minutes and will make for a quick and flavoursome midweek meal

Nutrition:
NutrientUnit
kcal618
fat33.4g
saturates14.1g
carbs10.5g
sugars8.4g
fibre4.9g
protein66.4g
salt0.6g
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Try tandoori lamb chops then check out our lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry.

*This recipe is gluten-free according to industry standards

Ingredients

  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 100g greek yogurt, plus extra to serve
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • 1 tsp mild chilli powder
  • 1 lemon, juiced
  • 6 lamb chops
  • to serve lemon wedges
  • to serve roti or naan

KACHUMBER

  • 2 ripe tomatoes, chopped
  • ½ cucumber, chopped
  • ½ onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • ½ a small bunch coriander, chopped

Method

  • STEP 1

    Mix the garlic and ginger pastes, yogurt, spices and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix really well again, then cover and chill for 4 hours but preferably overnight.

  • STEP 2

    Remove the lamb chops from the fridge 30 minutes before you’re ready to cook. Mix together everything for the kachumber salad with some seasoning.

  • STEP 3

    Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb chops and season. Grill the chops for 1-2 minutes each side until really charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the kachumber, roti or naan and a little seasoned yogurt.

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