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Tandoori lamb chops recipe

Tandoori lamb chops recipe

5 ratings

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  • Serves 2
  • 20 mins to prepare and 35 mins to cook, 25 mins to cool
  • 529 calories / serving


  • 1tsp ground coriander
  • 1 tsp ground cumin
  • juice of ½ a lemon
  • ½tbsp Greek yogurt
  • 1 lemon halved
  • 4 lamb chops or cutlets
  • 250g (8fl oz) new potatoes, quartered
  • 1tbsp olive oil
  • ½tsp brown mustard seeds
  • greens or salad, to serve
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    16g 81%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 20.3g Protein 27.7g Fibre 3g


  1. Mix the ground spices with the yogurt and a squeeze of lemon and coat the lamb all over. Leave to marinate while you prepare the potatoes.
  2. Toss the potatoes with the oil, mustard seeds, a little salt and lots of black pepper. Tip into a shallow roasting tin and cook for 25 minutes.
  3. While the potatoes are cooking, remove the lamb from the marinade and put it on a nonstick baking sheet, squeeze over half of the lemon and grill under a very hot grill for 5 minutes on each side or until browned and cooked through. Once the potatoes are cooked squeeze over the other half of the lemon.
  4. Serve with greens or salad. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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