Tandoori Grilled Lamb Chops
For this tandoori grilled lamb chops recipe, a frenched rack of lambs is coated in a finger-licking homemade tandoori spice blend.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp whole black peppercorn
- ¼ tsp methi seeds
- 1 tsp red chili powder
- 1 tsp crushed red chilies
- ½ tsp turmeric powder
- 2 tsp salt
- ¼ tsp garam masala powder
- 8 lamb rib chops ((see notes))
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 lemon
- 1 cup plain yogurt
- 2 green chilies
- Tandoori Masala
Instructions
- 1
Tandoori Masala
- 2
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.
- 3
Grind these spices and mix them with the powdered spices.(see notes)
- 4
Lamb Chops
- 5
Cut a rack of lamb chops into eight separate chops.(see notes)
- 6
Add all of your ingredients to a food processor and blend to make the marinade.
- 7
Rub this marinade on the lamb chops, ensuring each one is generously coated on all sides.
- 8
Marinate in the fridge for a minimum of 4 hours.(see notes)
- 9
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)