Tandoori Lamb Chops Recipe

Instructions

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.

In a large bowl mix together the marinade ingredients until thoroughly combined.

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.

Cooking on the BBQ

Preheat your BBQ to a fairly high heat.

Brush the bbq grill with oil to help prevent sticking

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.

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.

Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).

Cooking in under the grill (broiler in the US)

Preheat your grill (broiler) to high heat (around 240°C / 460°F)

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.

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.

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.

Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).

Appetizer,Party Food,Starter