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Tandoori Spiced Lamb Chops
The secret to really good tandoori lamb chops is plenty of spice, lots of marinating and plenty of heat when you're cooking them. Marinate these lamb chops the day before you want to eat them, then cook them on a hot barbecue for a fantastic charred flavoured.
Ingredients
- 2 racks of lamb
- Juice of 1 lemon
- 1 quantity of <a href='/recipes/tandoori-spice-paste'>Tandoori Spice Paste</a>
Prep: 35 mins + marinating | Cook: 10-15 mins
Method
1. Slice the racks of lamb into individual chops. Put the chops into a large dish. Squeeze over the juice of 1 lemon. Turn to coat in the juice and set aside.
2. Make the tandoori spice paste (click here for our Tandoori Spice Paste recipe). Add it to the lamb chops and rub it into them. Make sure they’re well covered. Cover and marinate in the fridge for 1 hr or for up to 24 hrs.
3. Light your barbecue. It will take around 45 mins to get hot enough to cook on. When the coals are glowing white, it’s ready. Sprinkle a little salt over the lamb chops then place them on the barbecue rack. The chops should take 8-12 mins to cook. Turn them every 3-4 mins to make sure they cook evenly.
4. If you are cooking inside, heat your grill to high. Line your grill pan with foil. Lay the lamb chops on the rack in the grill pan and grill for 10-12 mins. Serve the lamb chops straight away.
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(£3.79 per 100g)
Minimum 3 day shelf life -
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