📝 About This Recipe
These Tandoori Lamb Chops are a celebration of North Indian culinary heritage, featuring succulent cuts of meat double-marinated in a rich blend of hung curd and aromatic spices. The high-heat roasting process mimics a traditional clay oven, creating a charred, smoky exterior while the interior remains incredibly tender and juicy. It is a sophisticated, bold dish that brings the soul of the Punjab directly to your dinner table.
🥗 Ingredients
The Meat
- 8-12 pieces Lamb Chops (French-trimmed, approximately 1-inch thick)
First Marinade
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Salt (to taste)
Second Marinade
- 1/2 cup Greek Yogurt (thick or hung curd)
- 2 tablespoons Mustard Oil (provides authentic smoky pungency)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasoori Methi (dried fenugreek leaves, crushed)
- 1 teaspoon Cumin Powder (roasted and ground)
- 1/2 teaspoon Black Salt (Kala Namak) (for a traditional sulfurous depth)
For Grilling & Garnish
- 2 tablespoons Ghee (melted, for basting)
- 1 teaspoon Chaat Masala (for finishing)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Red Onion (sliced into thin rings)
👨🍳 Instructions
-
1
Pat the lamb chops dry with paper towels. Lightly score the meat with a sharp knife to allow the marinade to penetrate deeper.
-
2
Apply the first marinade: Combine ginger-garlic paste, lemon juice, chili powder, and salt. Rub this mixture thoroughly into the chops and let rest for 30 minutes.
-
3
Prepare the second marinade by whisking the Greek yogurt, mustard oil, garam masala, crushed kasoori methi, cumin, and black salt in a large bowl until smooth.
-
4
Coat the lamb chops in the yogurt mixture, ensuring every crevice is covered. Cover and refrigerate for at least 4 hours, though overnight is best for maximum tenderness.
-
5
Remove the lamb from the refrigerator 30 minutes before cooking to bring them to room temperature; this ensures even cooking.
-
6
Preheat your oven to 450°F (230°C) or prepare a charcoal grill for high-heat indirect cooking.
-
7
If using an oven, place a wire rack over a baking sheet lined with foil. Arrange the chops on the rack so they aren't touching.
-
8
Roast for 10 minutes. The yogurt should start to set and the edges should begin to brown.
-
9
Remove from the oven and carefully brush both sides with melted ghee. This creates that signature 'tandoor' shine and flavor.
-
10
Switch the oven to 'Broil' (High) and place the chops back in for 3-5 minutes per side until charred spots appear and the internal temperature reaches 135°F (57°C) for medium-rare.
-
11
Let the meat rest for 5 minutes. This is crucial for the juices to redistribute throughout the chop.
-
12
Sprinkle generously with chaat masala and fresh cilantro before serving.
💡 Chef's Tips
Always use 'hung curd' or thick Greek yogurt; watery yogurt will slide off the meat and prevent a crust from forming. Mustard oil provides the most authentic flavor, but if unavailable, use neutral oil with a drop of liquid smoke. Do not skip the first marinade; the lemon and salt act as a tenderizer for the tough fibers of the lamb. For an extra smoky flavor, use the 'dhungar' method: place a hot piece of charcoal in a small bowl amidst the raw marinated meat, pour a tsp of ghee over it, and seal the container for 5 minutes. Use a meat thermometer to avoid overcooking; lamb chops can become tough if cooked past medium.
🍽️ Serving Suggestions
Serve alongside a cooling Mint-Cilantro Chutney and a side of whipped raita. Pair with buttery Garlic Naan or Laccha Paratha to soak up the juices. Accompany with a fresh 'Kachumber' salad of diced cucumbers, tomatoes, and onions. A chilled glass of Mango Lassi or a light, peppery Syrah wine balances the spices beautifully. Serve over a bed of Saffron Pilaf for a complete, royal meal.