Tandoori Grilled Lamb Chops
Tandoori Grilled Lamb Chops with Pomegranate Molasses
Our popular lamb chop recipe sees the chops marinated in warming spices and ginger-garlic, then grilled over open flame for a smoky tandoori char. Finished with butter, chaat masala and served with mint chutney for a rich balance of sweet, spice and tang.
INGREDIENTS
6 x French trimmed Lamb Chops
MARINADE
2 tbsp pomegranate molasses
1 tbsp ginger-garlic paste
1 tsp Kashmiri chilli powder
1 tsp roasted cumin powder
1 tsp coriander powder
½ tsp garam masala
1 tbsp lemon juice
1 tbsp rapeseed oil
Salt to taste
BASTING
1 tbsp butter or ghee
A pinch of chaat masala
METHOD
Trim and clean the lamb chops, then lightly score to allow better absorption of the marinade.
To make the marinade, combine all the ingredients into a smooth mixture. Coat the lamb chops evenly, cover, and refrigerate for 2 to 4 hours.
Remove the lamb from the fridge and allow it to reach room temperature.
Grill the lamb chops in a preheated tandoor or on a medium heat barbecue for 8 to 10 minutes, turning occasionally.
During the final stage of cooking, baste the lamb chops with a mixture of butter
Finish with a light sprinkle of chaat masala, serve with mint chutney and salad.
