Tandoori Lamb Chops (Lamb Champ)
Tender lamb chops in a tangy red marinade, grilled until crusted outside and pink and juicy inside.
Made with Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins plus marinating
- LevelEasy
- Costabout £4.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Trim any thick fat from the chops. Rub them with the lemon juice and salt and leave for 20 minutes.
20 min - 2
Spread your ready made tandoori marinade (see the base recipe) all over the chops, working it into the meat. Cover and chill for at least 4 hours, or overnight.
- 3
Take the chops out of the fridge 30 minutes before cooking. Heat the grill to its highest setting and line a tray with foil.
- 4
Grill the chops 8 cm from the heat for 4 to 5 minutes on each side for pink lamb, or 6 minutes each side for well done, until charred in patches.
4 min 30 s - 5
Rest the chops for 5 minutes under foil so the juices settle.
- 6
Serve with the onion, coriander and lemon wedges.
Tips
- Lamb is safe served pink when the outside is properly seared. Whole cuts are different from mince, which must be cooked through.
- Bring the chops to room temperature before cooking so they sear rather than stew.
- Use thin loin or rib chops. Thick leg steaks need longer, lower heat to avoid charring before they cook.
Storing and freezing
Cooked chops keep for 3 days in the fridge, cooled within 1 to 2 hours. Reheat gently until steaming hot all the way through. Raw marinated chops can be frozen for up to 3 months.
Questions
Can I cook these on a barbecue?
Yes, and it suits them well. Cook over hot coals for 4 to 5 minutes each side with the lid on, turning once, then rest before serving.
Which cut of lamb is best?
Rib or loin chops are best as they cook quickly. Lamb cutlets also work and cook in a little less time, about 3 minutes each side.
How do I stop the marinade burning?
Wipe off any thick clumps before grilling and keep the chops a little way from the heat. The thin coat should char at the edges, not turn black.
More made with tandoori marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.