The BBC Good Food logo
A bowl serving Indian lamb chops

Indian lamb chops

By
A star rating of 4.3 out of 5.10 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus at least 6 hrs chilling
  • Easy
  • Serves 4

Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour

Nutrition: per serving
NutrientUnit
kcal505
fat35g
saturates11g
carbs4g
sugars1g
fibre2g
protein43g
salt0.96g
Advertisement

Ingredients

For the first marinade

For the second marinade

Method

  • STEP 1

    Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.

  • STEP 2

    Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.

  • STEP 3

    Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

Goes well with

Recipe from Good Food magazine, June 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content