Tandoori Lamb Chops

Servings : Serves 4-5

A spicy lamb chop recipe that is easy to prepare and tastes incredible!


  • 1 kg lamb chops
  • 1 heaped tbsp. ginger paste
  • 1 heaped tbsp. garlic paste
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper powder
  • 1 tsp. red chilli powder
  • 2 tsp. tandoori masala
  • 4 tbsp. yoghurt
  • 2 tbsp. oil
  • juice of 1 lemon
  • 1 tbsp. tomato paste/puree
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • drop of red food colouring (optional)


Clean the chops and marinate them in the rest of the ingredients overnight.

When ready to cook them, make sure you have them out of the fridge for at least half an hour before so that they come to room temperature.  Shake off the excess marinade from the chops and grill them on a hot bbq grill on both sides for about 8-10 minutes per side or until cooked through OR grill in a hot oven on a wire rack for about 20 minutes or until done.  You can smoke the chops if you cooked them in the oven so they can have a good bbq aroma.  Cook down the marinade with half a cup of water to make a sauce that you can serve with the chops.

Alternatively, you can heat 2 tbsp oil in a heavy pan until very hot, then shake off the excess marinade from each chop and place in the pan. Sear on both sides to seal in the juices and brown the meat.  When all are seared, add a cup of water and either pressure cook for about 20 minutes or simmer in a tightly covered pan until the meat is tender then uncover the pan and dry off the excess moisture.

Serve warm with accompaniments of your choice. I served them with cubed roast potatoes, ribbon salad and mini pitas.

Enjoy! 🙂

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