Tandoori Grilled Lamb Chops Recipe
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
4 people
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Calories
459 kcal
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Course
Main Course
Tandoori Grilled Lamb Chops Recipe
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For this tandoori grilled lamb chops recipe, a frenched rack of lambs is coated in a finger-licking homemade tandoori spice blend.
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Ingredients
Tandoori Masala
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon whole black peppercorn
- ¼ teaspoon methi seeds
- 1 teaspoon red chili powder
- 1 teaspoon crushed red chilies
- ½ teaspoon turmeric powder
- 2 teaspoon salt
- ¼ teaspoon garam masala powder
Lamb Chops
- 8 lamb rib chops (see notes)
- 2 tablespoon ginger paste
- 2 tablespoon garlic paste
- 1 lemon
- 1 cup PLAIN yogurt
- 2 green chilies
- tandoori masala
Instructions
Tandoori Masala
- Dry roast the whole spices in a nonstick pan for 30-60 seconds until you can smell a nutty aroma, taking care not to burn them.
- Grind these spices and mix them with the powdered spices.(see notes)
Lamb Chops
- Cut a rack of lamb chops into eight separate chops.(see notes)
- Add all of your ingredients to a food processor and blend to make the marinade.
- Rub this marinade on the lamb chops, ensuring each one is generously coated on all sides.
- Marinate in the fridge for a minimum of 4 hours.(see notes)
- Preheat your grill to 500°F and place the chops on the grill. Cook on each side for 2-3 minutes, and then use a meat thermometer to check the internal temperature of the lamb chops. Cook to your desired level of doneness and serve. (see notes)
Notes
- Tandoori Masala - I like to make and store my tandoori masala and then use it as needed. A homemade blend can last in an airtight jar for up to six months when stored in a cool, dry place. Before using, lightly toast the spices in a dry, non-stick pan to help bloom them. If you prefer, however, there are many ready-made tandoori spice blends you can use instead.
- Cutting the Lamb chops - I usually source a trimmed rack of lamb from my local supermarket or the butcher and then separate it into individual chops using a sharp cleaver. You can also ask the butcher to do this if you need help with how. I don't trim all the fat on the chops, letting it melt on the grill instead. This makes the chops juicy and tender without using any cooking oil.
- Marinating the lamb chops - A minimum of 4 hours is necessary for the marinade to work on the lamb chops and make them tender and flavorful. I usually marinate mine the night before I plan to cook them. I sometimes marinate and freeze a large batch for up to 3 months. Defrost as needed and cook per the instructions above.
- Using a meat thermometer - Always cook your lamb chops to a minimum of 145? for safety. For more details refer to this food safety chart.
Nutrition Information
Show Details
Serving
1person
Calories
459kcal
(23%)
Carbohydrates
11g
(4%)
Protein
48g
(96%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
157mg
(52%)
Sodium
1443mg
(60%)
Potassium
810mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
237IU
(5%)
Vitamin C
22mg
(24%)
Calcium
139mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 459kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 48g | 96% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 157mg | 52% |
| Sodium | 1443mg | 60% |
| Potassium | 810mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 139mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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