BBQ Tandoori Lamb Chops
Tandoori Lamb ChopsThe quintessential British Asian BBQ dish. These chops are so moreish and addictive. These mini lamb 'ribeye' tomahawk chops will keep you yearning for more.Served with minted red onions and mint and coriander chutney.
Equipment
- 1 Charcoal BBQ (alternatively a gas BBQ or under a super hot grill)
Ingredients
First Marinade
- 1 kg lamb chops (not mutton! beware of unscrupulous butchers passing mutton as lamb)
- 1½ tsp salt
- 1½ tsp garlic paste
- 1½ tsp ginger paste
- 2 tbsp FoodieChief's Kashmiri chilli paste (see the question section for recipe, alternatively use Kashmiri chilli powder)
- 2 tbsp freshly squeezed lemon juice
Second marinade per kg Lamb chops
- 1½ tsp garlic paste
- 1½ tsp ginger paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp FoodieChief's Kashmiri chilli paste or Kashmiri chilli powder
- 2 tbsp oil
- 1 tsp tandoori powder
- 1 tsp kasuri methi
- 1 tbsp lemon juice
- 1½ tsp salt
- 2 tsp Greek style yogurt
- 1 tsp dried mint
Instructions
- Marinate the lamb chops with the first marinade ingredients.
- Allow the lamb chops to marinate for at least an hour. To allow the salt to penetrate into the meat and the lemon juice to tenderise the chops.
- The Kashmiri chilli paste is not spicy, but gives a vibrant red colour.
- Make up the second marinade by mixing in all the listed ingredients.
- Just before grilling apply the second marinade.
- Fire up the charcoal BBQ, I highly advise using a charcoal chimney starter.
- Preheat your grill and grates to a very high heat.
- Place the chops down, you should be able to hear the sizzle when the lamb chops heat the grate.
- Frequently flip every 30 seconds.
- Continue fliping until you get a nice crust. Lamb chops are best served medium.
- Once your lamb chops are done, put the chops aside to rest before serving.
- The rest allows the lamb chops to retain its juiciness.
- How good does this look!!!
- Serve with minted red onions and a mint & coriander chutney.
- Chalo chaap kawa!
Questions
- How do you stop the chops sticking on the grill?
- Can we make these lamb chops in a griddle or frying pan.
- How do you make the mint & coriander chutney?
- How do you convince the 'elders' the meat isnt raw!
