A BIG Thank You! To True Aussie Beef & Lamb who provided us with a Big Green Egg and amazing Aussie Lamb for this post.
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.
How gorgeous are today’s Tandoori Grilled Lamb Chops?! This time last year if you had asked me if I would be grilling lamb I would have given you have a resounding “No.” but after a culinary class hosted by True Aussie Beef & Lamb back in the spring I have a whole new outlook on Aussie lamb and Melinda and I have been having so much fun learning how to grill it the right way this summer.
Two important things to remember when you’re grilling lamb. 1) 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. 2) 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. True Aussie Beef & Lamb totally changed that for me and now that I know what to look for I’m buying high quality Aussie lamb and loving it.
Last week Melinda and got together and grilled up a Herb Crusted Grilled Leg of Lamb and some awesome Greek Sliders on our Big Green Egg and they were pretty darn amazing. We decided to give ourselves a big more of a challenge and this time we made Tandoori Grilled Lamb Chops. They were the bomb.com. I really should say these are tandoori-inspired since to be tandoori lamb chops they would have to be cooked in a tandoor but hopefully you’ll allow me a little creative license with the title. Either way the meat was perfectly tender and bursting with the rich flavor of Indian spices. They totally blew my mind.
The chops were marinated for 30 minutes in a mixture of yogurt and Indian spices that smelled amazing before they even touched the grill. We got the Big Green Egg to 400 degrees F and then placed the chops on one at a time. The yogurt marinade made a crust on the chops as they cooked and after just 2 – 3 minutes on each side they were ready. Who knew something that looks so fancy could be so easy?
These Tandoori Grilled Lamb Chops are an easy summer grilling recipe that is full of rich, deep, Indian-inspired flavors.
- 6 Lamb chops
- 3/4 c Greek yogurt
- 1 1/2 tbsp Garam masala
- 1 tbsp Turmeric
- 3 Garlic cloves minced
- 1 tsp Ginger minced
- 2 tbsp Lemon juice
- 2 tsp Paprika
- ¼ tsp Cayenne Pepper
- 1 tsp Salt
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.
If you want to try your hand at Tandoori Grilled Lamb Chops make sure you grab some True Aussie Beef & Lamb. You can find where they sell them near you HERE.