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marinated lamb chop recipe

Tender Marinated Lamb Chops

These succulent lamb chops feature a yogurt-based marinade that tenderizes the meat while infusing it with aromatic spices. The combination of garam masala, ginger, and garlic creates complex flavors, while lemon juice and meat tenderizer ensure a melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon meat tenderizer
  • 1 teaspoon red chili powder adjust to taste
  • 1 1/2 teaspoons minced garlic
  • 1 cup yogurt full-fat Greek yogurt recommended
  • 1 kg lamb chops about 2.2 pounds, with fat layer preferred
  • 1/2 teaspoon salt
  • 4 tablespoons lemon juice
  • 1 1/2 teaspoons minced gingerroot
  • 2 tablespoons cooking oil
  • 1 teaspoon garam masala

Equipment

  • Mixing bowls
  • Grill or roasting tin
  • Basting brush

Method
 

  1. Place lamb chops in a bowl. Pour lemon juice and meat tenderizer over them. Massage this mixture into the meat thoroughly with your hands. Allow to sit for 20 minutes.
  2. In a separate bowl, combine yogurt, garam masala, cooking oil, minced gingerroot, red chili powder, salt, and minced garlic to create the marinade.
  3. Pour the marinade over the lamb chops and use your hands to ensure each piece is completely coated.
  4. Cover the bowl and let the chops marinate for 5-6 hours at room temperature, or preferably overnight in the refrigerator for maximum flavor development.
  5. When ready to cook, either grill the chops for 10-15 minutes, turning occasionally for even cooking, or place in a roasting tin and bake at 325°F.
  6. While cooking, baste with any reserved marinade and turn once or twice to achieve a golden-brown color on both sides.
  7. Check for doneness - medium-rare chops should feel slightly firm but still have some give when pressed.
  8. Serve hot with mint chutney and warm naans on the side.

Notes

For best results, allow the lamb chops to marinate overnight in the refrigerator. The longer marinating time allows the yogurt and spices to fully penetrate the meat, resulting in more tender and flavorful chops.
If you prefer a less spicy version, reduce the amount of red chili powder or substitute with paprika for color without the heat.
Leftover lamb chops can be refrigerated for up to 3 days. Reheat gently in a covered pan with a splash of water to maintain moisture.