Tandoori Lamb Chops

Simon Rimmer's tender tandoori-spiced lamb and a cooling herb and yogurt dip make a delicious combination
By Simon Rimmer
Tandoori Lamb Chops
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes plus 12 hrs marinating
  • Effort: easy

Ingredients

  • 900 g lamb chops
  • 2-3 tbsp butter
  • 3 tbsp lemon juice

For the marinade

  • 100 ml natural yogurt
  • 1 lime, juice only
  • 2 cloves garlic, crushed
  • 2.5 cm piece ginger, grated
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • pinches paprika
  • salt

For the mint and coriander dip

  • 3 green chillies, chopped
  • 6 spring onions, chopped
  • large bunch coriander, chopped
  • large handful mint, chopped
  • 2 limes, juice only
  • 1 tsp sugar
  • 300 ml natural yogurt
  • sea salt and freshly ground black pepper

Method

1. Place the lamb chops in a shallow dish.

2. Mix all the ingredients for the marinade together and pour over the lamb. Cover and chill for 12 hours.

3. Remove the lamb from the marinade and grill for 8-10 minutes until cooked, but still slightly pink in the centre. Turn halfway through the cooking time and baste with lemon and butter.

4. Put the chillies, onions, coriander, mint, lime juice and sugar in a food processor and whiz to blend. Stir in the yogurt and season to taste. Serve straight away with the lamb.

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