Tandoori Lamb Chops
  • 2
  • 10
  • 10
I have many memories of eating tandoori lamb chops in Indian restaurants and at many BBQs with my parents. They are both succulent and crisp with smoky flavour in every bite. For added restaurant flair, baste the lamb with a little butter one minute before it finishes cooking. Serve with lemon wedges and a salad.
Tandoori Marinade Kits - Classic
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Ingredients
  • 1 pack of The Spice Tailor Classic or Spicy Tandoori Marinade Kit
  • 4-5 best end lamb chops, I like to trim and scrape the meat off the bone and even flatten the meat a little (you can ask your butcher to help here)
  • 3 tbsp Greek yogurt
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
Method
  1. Coat the lamb chops in the tandoori paste from the pouch, adding 1 tbs. Greek yoghurt in as well. If you have time, leave to rest. This can happen as your lamb comes to room temperature.
  2. Preheat the grill to a high setting.
  3. Lay the chops on a lightly greased baking tray.
  4. Place under a preheated hot grill on the top shelf and grill for 8-10 minutes until charred and cooked, turning half way through. Sprinkle with a little tandoori seasoning from the sachet and allow to rest for 10 minutes.
  5. Meanwhile, stir the extra yoghurt, herbs and herb chutni together. Serve the lamb with the chutni and a side salad - and even The Spice Tailor naan breads if you like.
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