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Indian lamb chops New-recipe-icon

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

  • Prep: 30 mins
    Cook: 30 mins
    Plus at least 6 hrs chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 505
  • Carbohydrates 4
  • Saturated Fat 11
  • Sugar 1
  • Protein 43
  • Fat 35
  • Fibre 2
  • Salt 0.96

Nutrition per serving

  • Calories 505
  • Carbohydrates 4
  • Saturated Fat 11
  • Sugar 1
  • Protein 43
  • Fat 35
  • Fibre 2
  • Salt 0.96

Ingredients

  • 12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
  • green chutney, to serve
  • 1 lime, cut into wedges to serve
  • 2 tsp Kashmiri chilli powder
  • 2 tbsp ginger & garlic paste
  • 50ml vegetable oil
  • 2 tsp tomato purée
  • large pinch of crushed black pepper
  • 2 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp turmeric

Method

  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.

  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.

  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 some green chutney on the side.

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