I made Tandoori Lamb Chops over the recent holidays and they turned out great! Lamb is my favorite meat because of its juicy, tender flavor. It is also a very versatile meat and can be cooked as a curry, a biryani or just grilled. You can add these to a dinner menu as an entree or as an appetizer. Lamb pairs well with mint so be sure to include it the accompaniment. Check out the recipes for Onion Salad and Cucumber Raita on PureCurry.com.
Servings: 8 chops
Ingredients
1 pound Lamb Chops (approximately 8 chops)
1/2 cup Greek yogurt
1 tbsp Ginger-garlic paste
1 tsp Kashmiri Red Chili powder
1/8 tsp (a pinch) Fresh Nutmeg Powder
1 tsp Cumin powder
1 tsp Garam Masala
Salt to taste
1 tbsp Lemon juice
1 tbsp Oil suitable for grilling
NOTES:
- For the oil, it is recommended to use a high smoke point oil such as Vegetable, Canola, Peanut, Avocado, etc., since the meat is going to be grilled. I typically use Avocado or Vegetable oil.
Preparation
Mix all the ingredients (except the lamb chops) and whisk them together.
Add the lamb chops to the marinade making sure to coat both sides well. For best results, let them sit in the refrigerator overnight or, if you don’t have much time, then marinate the chops for at least 30-45 minutes.
The chops should be at room temperature when you’re ready to begin cooking them. Take them out of the marinade, shake off any excess coating and rest them on a plate for about 30 minutes.
Cooking
Cook the lamb chops in a grill pan. Alternatively, you can also cook them in a non-stick pan or in the oven. I like my lamb chops well done; however, you can adjust the cooking time to cook the meat to your preferred level of doneness. The instructions below are to cook them well done.
1. Sprinkle a small amount of salt on the lamb chops before putting them on the grill.
2. Cook for about 6-7 minutes on each side or adjust time to your preference.
Curry on!
- 1 pound Lamb Chops (approximately 8 chops)
- ½ cup Greek yogurt
- 1 tbsp Ginger-garlic paste
- 1 tsp Kashmiri Red Chili powder
- ⅛ tsp (a pinch) Fresh Nutmeg Powder
- 1 tsp Cumin powder
- 1 tsp Garam Masala
- Salt to taste
- 1 tbsp Lemon juice
- 1 tbsp Oil suitable for grilling
- Mix all the ingredients (except the lamb chops) and whisk them together.
- Add the lamb chops to the marinade making sure to coat both sides well. For best results, let them sit in the refrigerator overnight or, if you don’t have much time, then marinate the chops for at least 30-45 minutes.
- The chops should be at room temperature when you’re ready to begin cooking them. Take them out of the marinade, shake off any excess coating and rest them on a plate for about 30 minutes.
- Sprinkle a small amount of salt on the lamb chops before putting them on the grill.
- Cook for about 6-7 minutes on each side or adjust time to your preference.
Related Recipes
Leave a Reply