Dinner

Tandoori Lamb Chops

Lamb chops marinated in a blend of yogurt and spices, then grilled.

60

min

Meal benefits

Rich in heme iron, which is vital for energy production and formation of hemoglobin to help blood cells transport oxygen throughout the body.

High in antioxidants, which have been shown to reduce inflammation within the body and may decrease the risk of chronic disease.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

408

Protein

35

g

Fats

28

g

Carbs

4

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

lamb, chops

15

g

Greek yogurt

5

mL

lemon juice

5

g

ginger-garlic paste

2.5

g

ground cumin

0.5

tsp

ground coriander

0.5

tsp

paprika

0.25

tsp

ground turmeric

1.25

g

ground cinnamon

0.25

tsp

ground cloves

0.25

tsp

ground cardamom

0.25

Instructions

_{Step 1/3}

Marinate the Lamb Chops

In a bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, ground cloves, ground cardamom, and salt to taste. Coat the lamb chops with the marinade mixture, ensuring they are evenly covered. Marinate for at least 1 hour in the refrigerator, or ideally overnight for the best flavor.

_{Step 2/3}

Grill the Lamb Chops

Preheat a grill or grill pan over medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking. Remove the lamb chops from the marinade, shaking off any excess. Grill the lamb chops for about 4-5 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C). Cooking time may vary depending on the thickness of the lamb chops and your preferred level of doneness.

_{Step 3/3}

Rest and Serve

Once cooked, remove the lamb chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Garnish with fresh coriander leaves if desired before serving.