Description
Delicious and aromatic Tandoori Masala Lamb Chops marinated in a blend of Greek yogurt, spices, and fresh ingredients, then grilled to perfection for a tender and flavorful Indian-inspired main course.
Ingredients
Scale
Marinade
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon tandoori masala spice blend
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main
- 8 lamb rib chops, trimmed
- 1 tablespoon vegetable oil or ghee (for cooking)
- Fresh cilantro and lemon wedges for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, lemon juice, tandoori masala spice blend, grated ginger, minced garlic, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper until the mixture is smooth and well combined.
- Marinate the Lamb: Add the trimmed lamb rib chops to the marinade bowl, making sure each chop is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Bring to Room Temperature: About 30 minutes before cooking, remove the marinated lamb chops from the refrigerator to bring them to room temperature for even cooking.
- Preheat Grill Pan or Skillet: Heat a grill pan or heavy skillet over medium-high heat. Brush it lightly with vegetable oil or ghee to prevent sticking and ensure a nice sear.
- Cook the Lamb Chops: Place the lamb chops on the hot pan and grill for 3 to 4 minutes on each side for medium-rare doneness, adjusting the time if you prefer your meat more or less cooked. The exterior should develop a beautiful char while remaining juicy inside.
- Rest the Meat: Once cooked, transfer the lamb chops to a plate and let them rest for 5 minutes. This step helps the juices redistribute throughout the meat for maximum tenderness.
- Garnish and Serve: Garnish the lamb chops with freshly chopped cilantro and serve with lemon wedges. They pair wonderfully with basmati rice, naan, or a refreshing cucumber yogurt sauce.
Notes
- For a smoky flavor, grill the lamb chops on an outdoor charcoal or gas grill.
- Alternatively, bake the chops in the oven at 425°F (220°C) for 15–20 minutes, flipping halfway through.
- Serve alongside basmati rice, naan bread, or with a cooling cucumber yogurt sauce for a complete meal.
- Marinating overnight enhances the flavor and tenderness significantly.
