Easy to Cook Healthy Lamb Chops Tandoori Recipes

Oven-roasted Lamb Chops taste nice with the most aromatic Indian Curry Sauce! A simple flavourful meal excellent for special gatherings if you want to serve your guests garnished recipes of meat and poultry.

This recipe for roast Lamb Chops Shank is an easy one in every one of our favourites. It’s a special dish, excellent for romantic dinners or fun. In summer, the lamb is often grilled, however in winter, simply roast the lamb chops, whole in the oven, giving them a fast boil to complete, crisping up the sides. Slice and serve over these shanks.

And even if you don’t eat meat and poultry, or have vegetarians among you, the Indian sauce is so incredible! Simply serve it with roasted veggies, or tofu, with a side of basmati rice. The dried fenugreek leaves are often left out of the dish, however, if so inclined, seek them out – for it adds a delicious earthy, nuttiness to the dish which can bring it to the new level.

Tandoori Lamb Chops or Shanks

Tandoori lamb chops are quite easy to prepare however not seen as usually on an Indian menu as Tandoori chicken. The name tandoori merely suggests cooked in {a very} Tandoor or a very hot kitchen appliance. The normal oven is formed of clay. It doesn't dictate the precise spices used or the colour of the finished product. The dish cooks even as well in any variety of hot ovens.

The marinade is easy to form in a liquidizer/blender. Spices are of one's own taste. Any lamb items can do but our choice is little, good quality, fresh lamb cuts of choice, which may even be barbecued. This kind of marinade works for all sorts of meat and poultry.

If you happen to make a bit more tandoori marinade than needed, marinade some vegetables like peppers in it and cook in a hot oven for twenty minutes more or less. They taste incredibly nice.

Ingredients

• 1 kg. lamb shanks* or chops or other lamb meat of selection

• 3-4 cloves garlic, skin removed

• 1 in. piece ginger (1 tbsp. grated)

• 1 lime or lemon, rind removed (peeled)

• 3-6 green chillies (as per your needs), stalk removed

• A handful of fresh mint or coriander leaves

• 2 tsp. cardamom seeds or powder**

• 1 tsp. cinnamon powder**

• 1 1/2 tsp. ground black peppers**

• 4-5 cloves**

• 2 bay leaves*

• A few strands of saffron (optional)

• 2 tbsp. oil

• 1 tsp. paprika powder for colour

• Salt to taste

Garnish:

• 3-4 green/red chillies

• 1 Spanish onion, peeled and sliced into rings

• *Shanks from front legs are smaller and ideal for single parts

• **These 5 whole spices are often substituted with two heaped tsp. of Garam Masala, as shown in the ingredients 

Instructions

• Prick every lamb chops a few times with a fork. It helps to soak up flavours.

• Put ginger, garlic, a peeled lemon, green chillies, cardamoms, coriander leaves, cloves, bay leaf, cinnamon powder, black pepper (or garam masala powder), saffron, oil and salt in a liquidizer and mix properly for a few seconds, to form a sleek paste.

• Taste and adjust salt and spices. They ought to taste extra sturdy at this stage as they will be added to one kg. of lamb.

• Mix with lamb chops/pieces, place in an airtight box and leave for a couple of hours or overnight in the refrigerator.

• Heat oven to 200C or 400F (tandoor is meant to be very hot).

• Line a baking tray with foil (this saves washing up).

• Place lamb chops on the tray and bake in the centre of the hot oven, till nicely tanned and dry.

• You may need to flip the items over halfway through cooking. The lamb chops should look tender and burn in places as if you've got cooked them on a BBQ.

• You ought to drain off the surplus liquid from the cooking tray halfway through so the top result is not soggy. Save the drained liquid in a gravy pot and serve with the chops. You can thicken the gravy by mixing one teaspoon of corn flour to it so cooking in a pan for a couple of minutes. Cooking time may change in different ovens but it usually takes 30 minutes in a preheated oven.

Serve hot, garnished with onion rings and green chillies, with different curries, dals and Nan or just as a starter. Mint sauce in yoghurt goes well with them. You can additionally serve it with a salad.

Marinated Lamb chops are often cooked excellent on a BBQ. Any meat and poultry could taste the best with Barbeque.

If you've got any comments or questions on this recipe, please post them in our comments section.