Add: Tandoori Masala Lamb Chop, Walnut Chutney Recipe

Inspired by Gymkhana

Time2h

Serves4

Make Add: Tandoori Masala Lamb Chop, Walnut Chutney Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Marinate the Lamb
In a large bowl, combine tandoori masala, yogurt, lemon juice, garlic, ginger, and salt. Add the lamb chops and ensure they are well coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
2
Prepare the Walnut Chutney
In a food processor, combine chopped walnuts, cilantro, green chili, minced garlic, lemon juice, and salt. Blend until you achieve a smooth consistency. Adjust seasoning to taste and set aside.
3
Cook the Lamb Chops
Preheat your grill or oven to medium-high heat. Brush the grill grates with olive oil. Remove lamb chops from the marinade and grill for about 4-5 minutes on each side, or until they reach your desired doneness.
4
Serve
Once cooked, remove the lamb chops from the grill and let them rest for a few minutes. Serve with walnut chutney on the side.