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Tandoori Lamb Chops

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Tandoori Lamb Chops are tender, juicy lamb chops marinated in spiced yogurt with garlic, ginger, and aromatic Indian-inspired seasonings. Grilled or roasted until beautifully charred, these flavorful lamb chops are perfect for special dinners, gatherings, or festive meals.

Ingredients

  • 8 lamb chops
  • 1 cup plain yogurt
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp lemon juice
  • 1 tbsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp fresh cilantro, chopped (optional)
  • 1 tbsp melted butter (optional)
  • Fresh mint leaves (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Pat the lamb chops dry with paper towels.
  2. In a large bowl, combine yogurt, garlic, ginger, lemon juice, olive oil, paprika, turmeric, cumin, coriander, garam masala, chili powder, and salt.
  3. Add the lamb chops and coat thoroughly with the marinade.
  4. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
  5. Preheat the grill, oven, or grill pan to medium-high heat.
  6. Remove excess marinade from the lamb chops.
  7. Cook the lamb chops for 3 to 5 minutes per side until nicely charred and cooked to your preferred doneness.
  8. Brush lightly with butter or oil while cooking if desired.
  9. Let the lamb rest for several minutes before serving.
  10. Garnish with cilantro, mint, or lime wedges if desired.

Notes

  • Rib chops and loin chops both work beautifully for this recipe.
  • Yogurt helps tenderize the lamb and adds rich flavor.
  • Charcoal grilling creates the most authentic smoky tandoori flavor.
  • Add extra chili powder or cayenne for more heat.
  • Serve with mint yogurt sauce, naan, or rice pilaf.
  • Store leftovers in the refrigerator for up to 3 days.
  • Marinated lamb chops can be frozen before cooking for up to 2 months.

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