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If you’re looking for a simple lamb chops recipe with minimal efforts then you have come to the right place. This spicy tandoori lamb chops recipe is very easy to prepare and tastes incredibly delicious!
A recipe that every person is sure to love. It doesn’t take long to cook, that makes this delicious dish ideal for a dinner party or family dinner.
These tandoori lamb chops are warming, aromatic, succulent, and bursting with flavors. In this recipe the chops are first marinated in a spicy tandoori marinade and then baked until tender and succulent. These spicy and juicy chops can easily be served on their own as appetizer or serve them along with the side of onion salad, naan and chutney for a filling dinner!
You can also simply marinate it directly in the baking tray you are going to cook it in. This way you’ll have only 1 dish to wash afterwards!
Ingredients you’ll need to make these tandoori lamb chops:
What to serve with tandoori lamb chops?
Serve with naan or rice, onion salad, mint chutney and imli chutney.
Can I make these chops in advance?
- Yes, you can marinade these chops ahead of time and freeze in a freezer safe container for up to 2 months. Be sure to thaw it out in the refrigerator before cooking them.
Or
- You can keep the leftovers in the refrigerator up to 3 days or freeze in a freezer safe container for up to 2 months. Reheat them in the oven or microwave.
Alternative methods for cooking tandoori lamb chops!
- In the grill pan: Preheat a grill pan over medium heat. Cook the marinated lamb chops in it until charred and cooked to your liking.
- In the airfryer: Air fry at 200 °C for 30 minutes. Check and adjust the time and temperature according to your airfryer.
- Charcoal grill: Preheat the charcoal grill. Grease the grill grates with some oil and put the marinated lamb chops on them. Grill them over moderately high heat for few minutes on each side, with the lid closed, until the chops are beautifully charred and cooked to your desired doneness (turning half way through).
- In the steamer: Steam cook the chops in a steamer until fully done. Before serving, brush them generously with butter or oil for a glazed look.
Recipe Notes:
- For best results use Greek yoghurt.
- You can also marinate and bake some vegetables like potatoes, onions or capsicums along with these chops.
- This recipe can also be used with other cuts including loin chops, shoulder chops or rib chops.
- If you have very thick lamb chops, then make them thinner with a meat mallet by lightly pounding them on both sides.
- Mustard oil is traditionally used in this recipe but you can substitute it with any other vegetable oil.
- You can adjust the spices to your liking.
- Cooking time may vary depending on: The thickness and size of your chops and the model of your oven, so adjust accordingly.
Video Instructions:
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Ingredients
- Lamb Chops – 1 kg
- Yogurt – 3 tablespoons
- Lemon Juice – 1 tablespoon
- Ginger and Garlic (paste) – 2 tablespoons
- Mustard Seed Oil – 1 tablespoon
- Tomato (paste) – 2 tablespoons
- Turmeric Powder – ½ teaspoon
- Kashmiri Red Chili Powder – 1 tablespoon
- Coriander Powder – 1 tablespoon
- Cumin Powder – 1 tablespoon
- Garam Masala – 1 tablespoon
- Salt – 1 tablespoon or to taste
- Black Pepper Powder – 1 teaspoon
Instructions
Step by step recipe is given below:
- In a bowl, add yogurt, lemon juice, ginger and garlic paste, mustard seed oil, tomato paste, turmeric powder, kashmiri red chili powder, coriander powder, cumin powder, garam masala, black pepper powder and salt. Whisk them well.
- Trim off any fat from the chops. Add the lamb chops to the prepared paste and coat the chops evenly. Leave to marinate for at least 4 to 5 hours, preferably overnight.
- Once marinated, line a large baking tray with parchment paper and spread the chops on it.
- Bake in a preheated oven at 200°C for 30 minutes, flipping halfway through.
- Sprinkle with chaat masala and squeeze lemon over them.
Serve with Naan, Onion Salad, Mint Chutney and Imli Chutney. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- You can also marinadte and bake some vegetables like potatoes, onions or capsicums along with these chops.
- If you have very thick lamb chops, then make them thinner with a meat mallet by lightly pounding them on both sides.
- You can adjust the spices to your liking.
