These Tamarind Tandoori Lamb Chops – Grilled Tamarind Lamb Chops are marinated with warm Indian spices and cooked until juicy on the inside and crispy on the outside. This recipe is the perfect grilling recipe for a special occasion!

Lamb may be a bit expensive, but for this amazing recipe I bought a package with 8 to 10 Australian loin lamb chops at Costco. Here is a link that mentions the benefits of lamb chops.

Can you make these Tamarind Tandoori Lamb Chops – Grilled Tamarind Lamb Chops without an outdoor grill?

Yes absolutely. You can also make these in the air fryer, in the oven or on a stove top grill pan with ridges. Usually, I pan-sear the chops about 4 minutes each side.

This is an estimate but my rule of thumb on digital temperature is as follows:

140 degrees Fahrenheit – Rare ~ 8 minutes
140-160 degrees Fahrenheit – Medium ~ 12 minutes
Over 160 degrees Fahrenheit – Well done ~ 16 minutes

How do I make this recipe?

First, mix all the ingredients except lamb in a deep large bowl. Second, when the marinade is mixed well, pat dry the lamb with a paper towel, and add the lamb in the marinade. Third, let the lamb marinate for a minimum of 4 hours to overnight. Finally, ideally a marinade time of 6 to 8 hours works great for all the spices to soak in. Cover and let it sit in the refrigerator.

Heat a gas grill to medium-high, 425˚F. Grill the lamb chops on medium heat for 8-16 minutes, or until the internal temperature reads 140 degrees F or until browned as desired. Finally, flip them and cook on the other side for a few minutes.

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Moreover, try some of our other recipes

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Tandoori Aloo – Air Fryer Spicy Indian Potatoes

Tamarind Tandoori Lamb Chops – Grilled Tamarind Lamb Chops

Print Recipe

Equipment

1 Grill or Air Fryer

Ingredients

2.5 to 3.5 pounds lamb loin chops (about 10 pieces, from Costco)
2 cups Greek Yogurt, plain
4 tbsp oil of choice
4 tsp ground coriander (dhaniya powder)
2 tsp ground cumin (jeera powder)
1 tsp ground turmeric (haldi powder)
3 tsp red chili powder (cayenne pepper)
2 tsp kashmiri chili powder
4 tsp garam masala
3 tbsp ginger garlic paste
2 and 1/2 tsp salt
2 tbsp tamarind concentrate (needs to be thick)
1/2 tsp ground black pepper (kali mirch)
2 tsp dried fenugreek leaves (kasoori methi)

Instructions

Mix all the ingredients except lamb in a deep large bowl. When the marinade is mixed well, pat dry the lamb with a paper towel, and add the lamb in the marinade. Let the lamb marinate for a minimum of 4 hours to overnight. Ideally a marinade time of 6 to 8 hours works great for all the spices to soak in. Cover and let it sit in the refrigerator.
Heat a gas grill to medium-high, 425˚F. Grill the lamb chops on medium heat for 8-16 minutes, or until the internal temperature reads 140 degrees F or until browned as desired. Flip them and cook on the other side for a few minutes.