Tandoori Lamb Chops

Tandoori Lamb Chops
Tandoori Lamb Chops. A cut of meat that can stand up to the punchy flavours of Indian spices. This recipe is spicy, aromatic, and downright delicious and I could literally eat 10 of them.
You'll need:
- 1 tbsp vegetable oil
- 1tsp cumin seeds
- 1 tbsp coriander seeds
- 4x lamb chops
- 350g Yoghurt
- 1tbsp ginger paste
- 3 garlic cloves, minced
- 2 tbsp kashmiri chilli powder
- 1tbsp turmeric
- 1tsp garam masala
- 1 tbsp ground fenugreek
- 1 tbsp vinegar
- 15g fresh coriander + more for garnish
- 10g fresh mint
- Juice of half a lime
- Salt
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@herdmarket Tandoori Lamb Chops 🐑 Juicy, dry-aged lamb chops from Pitfield Farm in Devon - This is a cut of meat that can easily stand up to the bold flavours of Indian spices. Charred right under the grill, they taste like they’re straight out of a tandoor oven. Check out the link in the bio and you’ll find the full recipe. Recipe by @Jack_Munn #TandooriLambChops #PitfieldFarm #GrassFedLamb #DryAged #IndianCuisine #FarmToTable #lamb #lambchops #herd #tandoori ♬ Franki Valli (Instrumental) - SoulChef
Bring a pan up to a low/medium heat, then add your veg oil, cumin seeds and coriander seeds. Toast for 1 minute or until fragrant, then place into a pestle and mortar and grind.
Place your lamb chops in a mixing bowl with the toasted spices, 100g of yoghurt, ginger, garlic, remaining spices and vinegar. Massage it into the meat and marinade for 4 hours at least but preferably overnight.
For the mint sauce, add the remaining yoghurt to a blender with the fresh herbs and lime juice. Blend until smooth then season to taste. Set aside.
Preheat your oven grill to its highest heat. Place your chops onto a tray and place near to the top of the oven. After 2 minutes, the lamb should begin to char. Turn the chops over and cook for a remaining 2 minutes. If you like your lamb more well done, cook for a further minute each side.
Garnish the chops with fresh chopped coriander, a wedge of lime and the mint sauce. Enjoy