Tandoori Grilled Lamb Chops
This easy Tandoori Grilled Lamb Chops recipe is going to make you the star of your next cookout! A sophisticated but simple summer grilling recipe.
I really should say these are tandoori-inspired since to be tandoori lamb chops they would have to be cooked in a tandoor. We’ve taken a little creative license and marinated the chops in a tandoori marinade packed full of warm, fragrant Indian spices to give the lamb the same amazing tandoori flavors.
I wasn’t a fan of lamb until I had it prepared in a marinade and grilled. Perfectly tender, with that little bit of charred flavor from the grill won me over. Cooking my lamb chops on the BBQ is the only way I do it now!
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Ingredients You’ll Need
- Lamb chops – This recipe is for 6 lamb chops, but you will need approximately 2 chops per person.
- Greek yogurt – Plain and organic is the way to go.
- Garam masala – You can usually find this in the spice aisle in your grocery store.
- Turmeric – This spice goes particularly well with lamb. It has a yellow coloring and earthy flavor.
- Garlic – You can mince them yourself or buy them pre-minced.
- Ginger – You can find fresh ginger in your produce aisle.
- Lemon juice – You can use fresh or bottled juice.
- Paprika – If you want spicier chops, try using a hot paprika. You can find it in your spice aisle.
- Cayenne Pepper – For that added heat.
- Salt – To taste.
Lamb Chop Marinade
This simple curry marinade helps to tenderize your lamb chops as well as adding lots of flavor.
Step 1 – Combine marinade ingredients. Combine Greek yogurt, garam masala, turmeric, garlic, lemon juice, paprika, cayenne pepper, and salt in a bowl and stir until fully mixed together.
Step 2 – Marinade chops. Pour your marinade into a gallon freezer bag and add the lamb chops. Seal bag and move chops around inside until they are well coated with marinade.
Step 3 – Let chops soak . Place the bag in your refrigerator and let sit for at least 30 minutes. The longer you marinade your chops, the more flavor they will have.
How to Cook Lamb Chops on the Grill
Step 1 – Preheat. Heat your grill to 400 degrees F.
Step 2 – Prep chops. Take your marinade bag out of the fridge. Remove the chops from marinade and scrape off excess.
Step 3 – Grill. Place your chops on grill and grill for 2-3 minutes on each side. Again, this time is for rib chops. If you are using a different cut of chop, your cooking time may vary.
Tips for Perfectly Grilled Lamb Chops
Two important things to remember when you’re grilling lamb.
- Don’t overcook it! Lamb should be cooked to an internal temperature of about 145 degrees F. That’s a nice medium-rare and it leaves the meat super tender. If you want to cook your chop rare, shoot for 130 degrees F. Use a meat thermometer to ensure the accurate temperature of your meat.
- Good quality meat! I am not going to lie. Up until a few months ago lamb was not a favorite of mine. I didn’t hate it I just thought it was kind of gamey and not my cup of tea, but now that I know what to look for I’m loving it!
Cuts of Lamb Used for Chops
Traditionally there are a few different cuts of lamb that is used for chops: rib, loin, and shoulder.
Lamb rib chops: Also known as rack or lollipop chops, these chops are made of a single loin muscle and an exposed rib bone. When that rib bone is picked clean of any meat or fat, it is known as ‘Frenching’ and is done to make them more aesthetically pleasing in presentation.
These are a more delicate cut of chop and harder to make on the grill. If you are concerned about making these on a grill, you can use a grill pan, or pan sear them in a cast iron skillet. Since there is a smaller amount of meat on these chops, you will want to estimate approximately 2 chops per person.
Lamb loin chops: This is more like a lamb T-bone steak or short loin chop. This is the best cup for grilling as the thicker cut holds up better in direct heat. This steak can be cooked more rare, if you desire.
Lamb shoulder chops: Also known as the blade chop, this is a less expensive cut. It is very flavorful, but a bit tougher in texture. This cut has more fat in it, which gives it a more ‘gamey’ flavor than other cuts of meat.
You will definitely want to make sure this lamb is cook medium to well in order to render as much of the fat as possible.
For this recipe, we used lamb rib chops. Choose the cut of lamb that you feel is best for your needs and tastes, but understand that you may need to modify the cooking time for different cuts of meat.
When cooking individual lamb chops this takes 2-3 minutes per side. For thicker cuts of lamb the time will vary.
Lamb chops should be cooked to an internal temperature of about 130 – 145 degrees F depending on how well done you want them. We recommend cooking your chops to 145 degrees F for medium rare chops.
Please note that, as with any other meat, undercooking your meat can put you at risk of food poisoning. Use your best judgement when deciding how well to cook your meat.
Make sure to use an instant read thermometer to ensure it reaches 145 degrees F before removing it from the grill.
There are lots of fresh herbs, spices, and sauces that can enhance the flavor of cooked lamb.
I’m sure you’ve heard of people eating applesauce or a mint sauce or jelly with lamb. While they do compliment the flavor of lamb, that tradition began hundreds of years ago when the wealthy would use mint and apples to help make the gamey flavor of their lamb or mutton more palatable.
Since we have access to better seasonings and cuts of meat, disguising the flavor of lamb is no longer a necessity.
Black pepper, cumin, mustard seed, and turmeric are great seasonings to enhance your lamb. You can also try some lemon zest, fresh rosemary, or thyme to bring out the flavor of your chops.
Lamb is a healthier alterative to beef. As with any red meat, it needs to be eaten in moderation, but it is packed with omega-3 fatty acids, vitamin B, zinc, and iron. It is low in calorie and full of amino acids which help speed up your body’s fat burning ability!
What to Serve With Lamb Chops
The side dishes you will want to serve with your lamb chops will vary depending on how you are serving them.
If you are making them for a BBQ or cookout, you can serve them with potato salad, Boston baked beans, or simply wrap a peeled onion in aluminum foil and pop it on the grill. Grilled onion is always a great hit at cookouts!
Looking for more recipes for the grill?
- Grilled BBQ bacon shrimp skewers
- Cedar plank grilled fish
- Grilled peach berry summer salad
- Citrus Marinated Grilled Shrimp
- Grilled Teriyaki Chicken and Pineapple
- Grilled Chicken Fajita Skewers
- More Grill Recipes…
Tandoori Grilled Lamb Chops
- Combine Greek yogurt, garam masala, turmeric, garlic, lemon juice, paprika, cayenne pepper, and salt in a bowl and stir until fully mixed together.
- Pour marinade into a gallon freezer bag and add the lamb chops.
- Seal bag and move chops around inside until they are well coated with marinade.
- Place in refrigerator and let sit for at least 30 minutes.
- Heat grill to 400 degrees F.
- Remove chops from marinade and scrape off excess.
- Place chops on grill and grill for 2-3 minutes on each side.