Product Recipes, Recipes
Tandoori Lamb Chops Recipe
Oct
Tandoori Lamb Chops – an absolute stalwart of the mixed grill game. Unfortunately, the ever increasing price of lamb has meant that tandoori lamb chops are appearing less frequently on grills which is a real shame.
I love a good tandoori lamb chop and with the above in mind, it drove me to develop a mix that would allow me to enjoy this delicacy from home. I’ve had many a lamb chop over the years at various Desi Pubs and I must say, this mix is up there with the best.
I would recommend visiting your local butcher to source your lamb chops rather than buying supermarket chops. I find that supermarkets do skimp on their chops and the produce is always better from a butcher. Lamb is expensive as it is, so I feel I’d rather spend a little bit more to make sure I am getting the best produce.
With most of my meat, I love a slight char – especially as the fat starts to render slightly. The best way to achieve this is by grilling the lamb chops.
You can air fry them or put them in the oven but I find this can dry the meat out somewhat.
Red food colouring is optional but if you want to achieve that radioactive red coloured chops that you’d receive in a Desi Pub then the colouring is a must.
To purchase the Tandoori Lamb Mix, visit our store. Trust me, you won’t regret it.
Tandoori Lamb Chops
Ingredients
- 3 large lamb chops
- 3-4 tbsps Matt Cooper Bites Tandoori Lamb Mix
- 3 tbsps full fat greek yoghurt
- 0.5 tsp Red food colouring optional
- 1 tbsp vegetable oil optional
Instructions
- Add 4 tbsps of the tandoori lamb mix to 3 tbsps of full fat greek yoghurt and mix.
- Add your lamb chops into the bowl with your mix and ensure the lamb is coated in the marinade.
- Cover and leave in the fridge to marinade for two hours but ideally overnight.
- For best results, cook under the grill until the lamb has a slight char on the outside. I go for 10 minutes each side on a high heat. Alternatively, you can air fry.
Video
