Tandoori Lamb Chops. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin. Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb chops and season.
A sophisticated but simple summer grilling recipe.
To True Aussie Beef & Lamb who provided us with a Big Green Egg and amazing Aussie Lamb for this post.
Cut three or four deep slashes in each of the lamb chops, taking care not to cut all the way through the chop.; Combine the yogurt, vinegar, lemon juice, garlic, ginger, Garam Masala, toasted cumin, cardamom, cayenne pepper, mace, and nutmeg in a gallon-sized reusable plastic bag.
You can cook Tandoori Lamb Chops using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Tandoori Lamb Chops
- It's 6 of Lamb Chops.
- You need 1/2 cup of yogurt.
- Prepare 2 tbsps of ginger paste.
- Prepare 2 tbsps of garlic paste.
- Prepare 1 tbsp of garam masala.
- It's 1 tsp of coriander powder.
- Prepare 1 tsp of chilli powder.
- It's to taste of salt.
- It's a pinch of of red food coloring (optional).
Add the lamb chops, then turn to coat them in marinade and refrigerate for four hours or even overnight. Put the lamb and all the first marinade ingredients in a bowl and mix well. Blend all the second marinade ingredients together. Toss lamb and salt into marinade; mix until lamb pieces are coated evenly.
Tandoori Lamb Chops instructions
- Mix all the ingredients excluding the lamb chops together in a bowl. Add the lamb chops and mix together well so that the chops are fully coated with the marinde.
- Place in the fridge for a few hours or over night.
- When ready to cook, place straight on the bbq or if you are cooking in an oven, cook in a preheated oven at 180C.
- Serve it with a mint sauce. Absolutely yum!.
In this cook, I use my Nipoori outdoor BBQ tandoor to cook up some beautiful Tandoori Lamb Chops. These Tandoori Lamb Chops is full of rich, deep, Indian-inspired flavors. Literally the best tandoori lamb I ever tried. With no smell of lamb and only flavors. This is winner recipe I can bet.
