Tandoori Lamb Chops

Tandoori lamb chops marinated in yoghurt and spices and grilled to perfection.

This recipe brings the essence of traditional tandoor cooking right to your home, giving you incredibly tender, juicy lamb chops bursting with aromatic spices. Whether you prefer the classic char of the grill or the convenience of an air fryer, I have covered cooking both ways.

A simple recipe that is so easy to put together. Just marinate the chops in tandoori marinade and grill them over. All you need is yogurt, ginger, garlic, few spices and hint of lemon juice.

Traditionally a tandoori dish needs to be cooked in Tandoor (clay oven) but you can achieve same results by grilling them in a pan.

What do you need for Tandoori Lamb Chop

Lamb chops – this recipe uses lamb rib chops. You can also use shoulder chops or loin chops.

Yoghurt – use any plain yoghurt. Greek yoghurt works the best as its not watery.

Lemon juice – freshly squeezed lemon juice.

Kashmiri Red chilli – It gives bright red colour which is signature of tandoori dishes.

Chilli flakes – to add spice as Kashmiri red chilli is not that hot.

Turmeric – add to the colour.

Cumin powder and Garam Masala – are aromatic spices, they add depth and flavour to the dish.

Ginger and garlic – For best results use freshly ginger garlic. I usually crush them in mortar and pestle.

Salt to taste.

How to Cook Tandoori Lamb Chops

1. Combine Marinade Ingredients – Combine yoghurt, spices and lemon juice in a bowl and stir until mixed.
2. Marinate the Chops – add chops to the marinade and coat them. Rub the marinade over so that flavours can get into the meat. Allow them to marinate for few hours and for best results marinate it overnight.
3. Cooking the Lamb chops – heat a grill pan and drizzle some oil. Place the chops on the pan. Grill 3-4 minutes on each sides for medium well done.

AIR FRYING TANDOORI LAMB CHOPS

Preheat the air fryer 200 C for 2 minutes. Layer the chops in a single layer on the air fryer basket. Brush some oil and cook for around 15-20 minutes.

Turn them over once during the process and brush oil on the other side too.

Best Lamb Cut for Pan Grilling

Use any of these lamb cuts to cook in pan or grill:

• Lamb Loin Chops – These are the most tender and flavorful, often compared to T-bone steaks in beef. They are excellent for pan-frying as they retain their juiciness well. 
• Lamb Rib Chops (Cutlets) – These are prized cut and are often considered the most desirable cut. They are most tender and delicate flavoured, and are often considered the most desirable cut. They cook quickly and should not be overcooked. 
• Forequarter Chops – These are cut from the shoulder and have a bolder flavor than loin or rib chops. They can be slightly tougher but become very flavorful when pan-fried, especially if marinated or cooked at a slightly lower temperature. 
• Lamb Leg Steaks – These are a leaner option and benefit from quick cooking methods to avoid drying out. They are best cooked to medium or medium-rare. 

Ideal Temperature for Cooked Lamb

The ideal internal temperature for lamb depends on the desired level of doneness. 

It’s best to invest in a kitchen thermometer to take the guess work out of cooking meat to desired level.

• Rare: 125°F (52°C)
• Medium-Rare: 145°F (63°C)
• Medium: 160°F (71°C)
• Medium-Well: 170°F (77°C)
• Well-Done: 170°F (77°C) or higher

Always insert the thermometer into the thickest part of the meat, avoiding bone. 

Allow the lamb to rest for a few minutes after cooking, which allows the juices to redistribute and further elevates the temperature. 

Watch How to Make Tandoori Lamb Chops

Serving Suggestion

Lamb chops can be served with Mint raita along with naan and a simple salad.

You can also pair them with rice dishes like Pea Pulao or Chicken Pulao.

Other Recipes to Try

Lamb Shish Kebabs

Seekh Kebabs – Pakistani Recipe

Mutton Leg (Raan) Roast

Tandoori Chicken Roast