Tandoori Lamb Chops
Motherland
2
4 hours
20 minutes
The marinade is everything here. Tandoori masala, full-fat yogurt, a squeeze of lemon, that's it. The lamb does the rest. These are best over live fire, but a cast iron on high heat gets you 90% of the way there.
Ingredients
- 8 lamb loin chops (about 1-inch thick)
- ¾ cup full-fat yogurt
- 2 tbsp tandoori masala (recipe below)
- 1 tbsp neutral oil
- 1 tsp fine sea salt
- Juice of ½ lemon
- 2 cloves garlic, grated
- 1-inch knob ginger, grated
Directions
- Mix yogurt, tandoori masala, oil, salt, lemon juice, garlic, and ginger into a smooth marinade.
- Score the lamb chops lightly with a knife. Coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours, up to overnight.
- Pull from the fridge 30 minutes before cooking.
- Grill over high heat, 3–4 minutes per side, until charred at the edges and pink in the center.
- Rest 5 minutes. Finish with a pinch of chaat masala, a squeeze of lemon, red onion, and cilantro.
