June Recipe: Tandoori Lamb Chops

June Recipe: Tandoori Lamb Chops

Tandoori Lamb Chops

June is grilling season and who doesn't like grilled lamb chops? Plain grilled lamb chops are pretty tasty but this recipe with the tandoori spices and Indian yogurt marinade really kicks things up a notch. These meaty chops taste great with a fruity red with enough structure to cut through the rich yogurt marinade. An ideal choice is the Elderton Shiraz/Cabernet blend. 


  • 8 lamb rib chops (2 1/2 pounds)
  • 3/4 cup Greek Yogurt
  • 1/4 cup heavy cream
  • 3 Tbsp fresh lemon juice
  • One 3-in. piece of fresh ginger, peeled and minced
  • 4 large garlic cloves, minced
  • 1 Tbsp malt vinegar
  • 1 Tbsp garam masala
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp freshly grated nutmeg
  • 2 Tbsp vegetable oil
  • 3 Tbsp unsalted butter, melted


Using a paring knife, cut a few 1/4-in deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, nutmeg and 1 tsp salt. 

Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes. 

Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare. 

Serves 4
Total Time: 1 hour 10 min

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