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

  • serves 2
  • Easy

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


*This recipe is gluten-free according to industry standards



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


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

Discover more of our succulent lamb recipes here...

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Nutritional Information

  • Kcals 618
  • Fat 33.4g
  • Saturates 14.1g
  • Carbs 10.5g
  • Sugars 8.4g
  • Fibre 4.9g
  • Protein 66.4g
  • Salt 0.6g