Tandoori Lamb Chops
Motherland
2
4 hours
20 minutes
Dinner
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.
