Tellicherry Lamb Chops recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›Coconut Lagoon›Tellicherry Lamb Chops Recipe

Tellicherry Lamb Chops Recipe

Inspired by Coconut Lagoon
Time40m
Serves4

Grilled lamb chops marinated in Malabar spice mix with beet pachadi

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Ingredients

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Lamb Chops

Beet Pachadi

Method

Preparation of Lamb Chops

  1. 1

    Marinate the Lamb Chops

    In a bowl, mix Tellicherry black pepper, coriander powder, cumin powder, turmeric powder, minced ginger, minced garlic, lemon juice, salt, and olive oil. Add the lamb chops and coat them well with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

  2. 2

    Grill the Lamb Chops

    Preheat your grill to medium-high heat. Remove lamb chops from the marinade and grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let them rest for a few minutes before serving.

Preparation of Beet Pachadi

  1. 3

    Prepare the Beet Mixture

    In a bowl, combine the cooked and grated beets, yogurt, chopped green chilies, grated coconut, and salt. Mix well and adjust seasoning to taste.

  2. 4

    Temper the Pachadi

    In a small pan, heat oil for tempering. Add mustard seeds and let them crackle. Then add curry leaves and sauté for a few seconds. Pour this tempering over the beet mixture and mix well.

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