The bold flavors of the tandoori spice blend remove the gamey smell of the lamb chops. The end result is succulent, juicy grilled meat you won’t be able to stop eating. Per Priscilla Martel, lamb has historically been part of all religious celebrations and feasts for centuries, such as Easter, Passover, and Ramadan. Roasted on a spit over an open fire, seared, roasted, and slow-cooked in clay ovens, many recipe variations exist. Both grilled lamb and goat meat feature prominently in Pakistani cuisine and are used interchangeably for many recipes. some favorites are Roast leg of goat, Mutton or lamb karahi gosht, and Aloo gosht (Pakistani meat & potato curry).
Why you’ll love this recipe
Unique recipe - This grilled recipe makes a refreshing change from the usual chicken tikka boti, bihari kabab, and hariyali green chicken tikka, not to mention burgers and steaks. No gamey smell or taste - The bold tandoori spice blend removes any gamey smell in this delicious recipe. Easy recipe - This surprisingly easy recipe and simple ingredients make it possible for you to enjoy tandoori grilled lamb more frequently. Great for entertaining - This easy dinner recipe makes for a restaurant-style meal with minimum effort, making it a great choice for a special occasion or when you’re entertaining.
Ingredient notes
Lamb rib chops - I like to use New Zealand lamb for its mild taste and juicy flavor. Australian and American Lamb are good alternatives if you can’t source the New Zealand lamb chops and are easily available at most grocery stores. The garlic & ginger paste - I use a homemade garlic and ginger paste. When crushed fresh, these ingredients have a more potent aroma and help counter the smell of the grilled meat. The yogurt - Yogurt is always part of a tandoori marinade and helps tenderize any meat. The lemon - Lemon juice adds flavor and works well as a tenderizer. Combined with yogurt, the tandoori grilled lamb chops melt in your mouth. Green Chilies - I use serrano chilies, but jalapenos work well for a less spicy tandoori spice blend. The spice blend - The spice blend is freshly prepared with some whole and some powdered spices. This helps maximize taste and aroma and, eliminate any offensive odor and makes this the perfect recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Use a store-bought spice blend - To simplify the recipe further, use three tablespoons of a store-bought tandoori spice blend. There are multiple brands available at South Asian stores, on amazon.com, and even some available at supermarkets. Try this recipe with lamb loin chops - Lamb loins are a great option for this recipe. They look like miniature T-bone steaks, are often easier to source, and have the same lamb flavor as the grilled lamb chops. While we’re on the topic, check out my lamb loin chops with cilantro sauce. Try a dairy-free version - If you can’t tolerate dairy products, use coconut or almond yogurt, or omit the yogurt altogether and use a combination of 1 lemon and 2 tablespoons of white vinegar as your tenderizer.
Step-by-step instructions
Cutting the chops
Marinating the chops
Grilling the chops
Step 9 - Preheat the grill to 500 degrees Fahrenheit before you start grilling the Lamb Chops. I don’t use any oil for my meat, relying instead on the fat. As this melts on the grill, it creates enough lubrication to prevent the meat from sticking to the grates. Step 2 - To start cutting the meat, flip it over so that you can see exactly where to cut. Step 3 - I cut at the base of the chops first to separate the bones. This makes it easier to see and feel where to make the final cut on the long rib bone. The trick is finding that spot between each lambchop where the knife can slide through. If you meet any resistance, move a fraction till you find that sweet spot. Step 4 - If you are uncomfortable cutting the chops yourself, the butcher at your supermarket should be able to help you. Step 6 - Mix all of the ingredients in a food processor or blender and blend them to prepare the flavorful marinade. Step 7 - Pour the marinade into a large roasting pan or Tupperware. Check the salt and spice level and adjust as needed. Step 8 - Make sure to work the marinade well into the chops, cover, and marinate. A minimum of 4 hours and a maximum of 12 hours in the fridge is perfect for this lamb chop recipe.
Step 10 - Give the meat a good sear on each side for about 2 minutes and then reduce to medium-high heat if necessary. The lamb chops need only 3-5 minutes on each side as there’s very little meat on each one. Step 11 - Make sure to check the chops using a meat thermometer. They must be cooked to a minimum of 145 degrees Fahrenheit internal temperature for safety reasons. I like my lamb chops at 155 degrees, which means they will be at about 160 degrees after they rest for 3 minutes. Step 12 - For best results, remove the grilled meat onto a tray and then test its internal temperature by placing the thermometer in the thickest part of the meat. This ensures a more accurate reading, as there’s no heat from the grill. Tent with foil and rest for 3 minutes before plating them in a serving platter. Garnish with red onions and fresh herbs, and serve with your favorite side dishes. A few of my favorites are Greek salad, cucumber salad, and sweet potatoes.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
