Nicky's Kitchen SanctuaryTandoori Lamb Chops Recipe
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Ingredients
Serves 12- 1 tbsp garlic paste ((or 3 minced cloves of garlic))
- 1 tbsp minced ginger
- 1 tsp ground coriander ((cilantro powder))
- fresh coriander (cilantro) to serve
- juice of a lemon
- 12 lamb chops (- if there's skin on the lamb chops, then remove (it should be easy to slice/peel off), but leave the fat on.)
- 100 g (1/2 cup) Greek yoghurt
- 1 tsp Kashmiri chilli powder
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 tbsp ghee ((or neutral oil))
- 1 tbsp garam masala
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Steps
- Step 1
If your lamb chops have skin on (rather than just fat) remove that first with a sharp knife. We want to leave most of the fat behind to keep the lamb juicy.
- Step 2
In a large bowl mix together the marinade ingredients until thoroughly combined.
- Step 3
Add in the lamb chops and massage in the marinade into the lamb. Cover and leave to marinade for 6 hours or up to 24 hours.
- Step 4
Preheat your BBQ to a fairly high heat.
- Step 5
Brush the bbq grill with oil to help prevent sticking
- Step 6
Add the lamb chops to the BBQ grill and cook over a direct heat (above the coals) for 12-15 minutes (cooking time depends on thickness of the lamb chops) turning over a couple of times during cooking until golden and lightly charred.
- Step 7
If you're using a meat thermometer you're aiming for an internal temperature of 54-57C/130-135F for medium-rare going up to 63-66C/145-150F medium-well.
- Step 8
Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).
- Step 9
Preheat your grill (broiler) to high heat (around 240°C / 460°F)
- Step 10
Line a baking tray with foil and place a wire rack on top (optional, but helps with air circulation and charring). Place the marinated lamb chops on top of the wire rack.
- Step 11
Place the baking tray in the oven on the middle shelf (not too close to the heat) and cook for 12-15 minutes (cooking time depends on thickness of the lamb chops), turning over once halfway through.
- Step 12
If you're using a meat thermometer you're aiming for an internal temperature of 54-57C/130-135F for medium-rare going up to 63-66C/145-150F medium-well.
- Step 13
Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).
Interactive, hands-free timers are available in the Supper app.
If your lamb chops have skin on (rather than just fat) remove that first with a sharp knife. We want to leave most of the fat behind to keep the lamb juicy.
Source: Nicky's Kitchen Sanctuary
