Teresa's Recipes
Tandoori Lamb Chops
Indulge in the vibrant flavors of India with these succulent Tandoori Lamb Chops, marinated in a rich blend of spices and creamy yogurt. The combination of aromatic spices like cumin, coriander, and tandoori masala creates a mouthwatering crust that locks in the juiciness of the lamb. Grilled to perfection, these chops are perfect for a summer barbecue or a cozy dinner, impressing your guests with each tender bite. Tandoori cooking has roots in the Indian subcontinent, traditionally cooking meats in a clay oven known as a 'tandoor', infusing them with a unique smoky flavor. Serve these chops with a side of cooling cucumber raita or naan for a complete meal experience.
Ingredients
- 8 pieces Lamb chops
- 1 cup Greek yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoons Lemon juice
- 2 tablespoons Tandoori masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- for garnish Fresh cilantro
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 22g
- Carbs: 6g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large bowl, whisk together the Greek yogurt, ginger paste, garlic paste, lemon juice, tandoori masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt until well combined to create a smooth marinade.
- Add the lamb chops to the marinade, ensuring each chop is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.
- Remove the lamb chops from the marinade, shaking off any excess. Lightly brush each chop with vegetable oil to enhance grilling.
- Place the lamb chops on the grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness (145°F for medium-rare). Use a meat thermometer for accuracy.
- Once grilled, transfer the lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
- Garnish with fresh cilantro and serve with lemon wedges on the side for an extra burst of flavor. Enjoy!
Tips
- For an extra kick, add finely chopped green chilies to the marinade.
- Serve the lamb chops with a side of cooling cucumber raita made from yogurt, grated cucumber, and mint to balance the spices.
- These chops pair beautifully with naan or rice to soak up the delicious juices.