Try tandoori lamb chops then check out our lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry. For another tandoori special, try our tandoori prawns and tandoori chicken.


  • 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


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


  • 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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