BBQ Tandoori Lamb Chops

I’ve messed up plenty of lamb chops in my time. Dry ones , rubbery ones , ones that tasted like cardboard with spices on top. But these BBQ Tandoori Lamb Chops? They’re different. This recipe actually works.

Why This Recipe Wins

These tandoori lamb chops hit different because you’re getting the smoky char from the BBQ plus that incredible tandoori marinade working its magic. The yogurt breaks down the meat fibers while you sleep. Wake up and you’ve got lamb so tender it falls off the bone.

Most tandoori recipes assume you own a clay oven. Who has that? Not me. This version uses your regular BBQ grill and still gets those authentic flavors. The spice blend creates this crust that’s almost candy-like when it hits the flames.

Plus, lamb chops cook fast. Twenty minutes from grill to plate. That’s it.

Ingredients You’ll Need for Tandoori Lamb Chops

For the marinade:

• 1 cup plain yogurt (full fat works best) – breaks down the meat and keeps it juicy
• 3 tablespoons tandoori masala – this is your flavor base, don’t skip it
• 2 tablespoons ginger-garlic paste – the backbone of any good Indian marinade
• 2 tablespoons lemon juice – adds brightness and helps tenderize
• 1 tablespoon vegetable oil – helps spices stick to the meat
• 1 teaspoon salt – seasons from the inside out
• 1/2 teaspoon cayenne pepper – adjust based on your heat tolerance

For the lamb:

• 8-10 lamb chops (about 2 pounds) – look for ones with good marbling
• Fresh cilantro for garnish
• Lemon wedges for serving

The yogurt does heavy lifting here. It’s acidic enough to tenderize but gentle enough not to make the meat mushy. Some people use Greek yogurt but regular works better because it’s thinner and coats more evenly.

Equipment

You don’t need fancy stuff. Just a BBQ grill (charcoal or gas both work), a large bowl for marinating, tongs, and maybe a basting brush. That’s it. I use a simple Weber kettle grill. Nothing special.

A meat thermometer helps but you can eyeball it once you’ve made these a few times.

How I Make It

Step 1: Mix the marinade Dump the yogurt, tandoori masala, ginger-garlic paste, lemon juice, oil, salt, and cayenne into a bowl. Whisk it until everything combines. It should look bright orange-red.

Step 2: Prepare the lamb Pat your lamb chops dry with paper towels. This matters more than you think. Wet meat won’t take the marinade well.

Step 3: Coat and marinate Put the chops in the marinade. Use your hands. Get messy. Make sure every bit of meat gets covered. Cover the bowl and stick it in the fridge for at least 4 hours. Overnight is better. The longer it sits, the more flavor gets in there.

Step 4: Get the grill ready Heat your BBQ to medium-high. You want it around 400°F. If you’re using charcoal, wait until the coals are glowing orange with white ash on top.

Step 5: Grill those chops Pull the chops from the marinade. Let excess drip off but don’t wipe them clean. Those bits of marinade create that charred crust everybody loves. Place them on the grill. Don’t move them around. Let them sit for 4-5 minutes per side. You want nice grill marks and a bit of char on the edges.

Step 6: Check for doneness Medium-rare is around 130°F inside. Medium is 140°F. I go for medium because lamb chops are small and cook fast. They’ll keep cooking a bit after you pull them off.

Step 7: Rest and serve This is where people mess up. Take the tandoori grilled lamb chops off the heat and let them rest for 5 minutes. Just sit there. Don’t touch them. This lets the juices redistribute. Cut into them too early and all that moisture runs out onto your plate.

Throw some fresh cilantro on top. Squeeze lemon over everything. Done.

Tips That Make a Difference

Don’t skip the overnight marinade. I know you’re busy. But 30 minutes won’t cut it. The yogurt needs time to work its magic on the meat. Four hours minimum. Overnight gives you the best results.

Room temperature matters. Take the chops out of the fridge 30 minutes before grilling. Cold meat hitting a hot grill = uneven cooking. The outside burns while the inside stays raw.

Watch the flames. The marinade has oil and yogurt. Both can cause flare-ups. Keep a spray bottle of water nearby. If flames get too crazy, give them a quick spray.

Use a two-zone fire. Set up your grill with hot direct heat on one side and cooler indirect heat on the other. Start the chops on high heat to get that char. If they’re cooking too fast on the outside, move them to the cooler side to finish.

Fresh spices make a huge difference. Tandoori masala loses its punch over time. If yours has been sitting in the cabinet for two years, buy new. The flavor difference is massive.

Easy Variations for BBQ Tandoori Lamb Chops

Spicy version: Double the cayenne. Add some kashmiri chili powder for color and heat.

Sweet and tangy: Mix in a tablespoon of honey and an extra tablespoon of lemon juice to the marinade.

Smoky version: Add a teaspoon of smoked paprika to the spice mix. It deepens that BBQ flavor.

No grill? Use your oven’s broiler. Put the chops on a wire rack over a baking sheet. Broil on high, 4-5 minutes per side. You won’t get quite the same char but it works.

Chicken instead: This marinade works great on chicken thighs or drumsticks. Just increase the cooking time.

Storage and Reheating

Leftover BBQ tandoori lamb chops keep in the fridge for 3-4 days. Store them in an airtight container.

Reheating is tricky. Microwaves turn them rubbery. Your best bet is a quick pan-sear. Heat a skillet over medium-high, add a little oil, and give each chop about 90 seconds per side. Just enough to warm through without overcooking.

You can freeze them too. Wrap each chop individually in plastic wrap, then put them all in a freezer bag. They’ll keep for 2-3 months. Thaw in the fridge overnight before reheating.

Honestly though? These rarely make it to leftovers at my place.

FAQs About Tandoori Grilled Lamb Chops

Can I make BBQ tandoori lamb chops without yogurt? You can, but the texture won’t be the same. Yogurt tenderizes the meat while adding tang. Try coconut yogurt for a dairy-free option. It works pretty well.

What’s the best cut of lamb for this recipe? Rib chops work best. They’re tender and cook quickly. Loin chops are good too. Shoulder chops take longer and need lower heat.

How do I know when lamb chops are done? Use a meat thermometer. Stick it in the thickest part, not touching bone. 130°F for medium-rare, 140°F for medium. The meat should feel firm but still have some give when you press it.

Can I use store-bought tandoori paste instead of making my own? Absolutely. Get a good quality one from an Indian grocery store. Mix 3-4 tablespoons with the yogurt and you’re set. Patak’s makes a decent one if you can’t find anything else.

Why are my tandoori lamb chops dry? You’re either overcooking them or skipping the marinade time. Lamb chops are small and cook fast. Four minutes per side is usually enough on a hot grill. Also make sure you’re letting them rest before cutting in.

Final Note

Here’s the thing about these spiced grilled lamb chops. They look fancy. People think you spent hours in the kitchen. But really? The marinade does most of the work. You just show up and flip them a couple times.

Make these for your next BBQ. Watch people’s faces when they take that first bite. The char. The spices. The juicy meat. It all comes together in a way that just works.

And yeah, your kitchen might smell like a tandoor for a day. But that’s a small price to pay for lamb chops this good.

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