Tandoori Lamb Chops

Restaurant Classic

Tandoori Lamb Chops

It’s a classic we take seriously, using only the highest quality Kashmiri chillies, garam masala, and mustard oil. You can now recreate Gymkhana’s famous Tandoori Lamb Chops with just a twist of a lid.

Time

2 hrs 22 mins

Servings

2

Allergens

Dairy
Mustard

Ingredients

1 Jar Classic Tandoori Marinade 1 French Trimmed Rack of Lamb (8 Bones) 1 Onion 1tbsp Chopped Coriander ½ tsp Chopped Ginger ½ Lemon Salt to Taste

Product Used

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£7.00

Classic Tandoori Marinade

The heart of Indian tandoor cooking, straight from Gymkhana's kitchen.

Method

Cut your lamb racks into 4 pieces and add to a mixing bowl with the jar of the Classic Tandoori Marinade. Mix until each chop is generously coated, then set aside for 2 hours.
Preheat the oven to 220C.
Place the lamb chops onto a wire rack with an oven tray below and roast in the oven for 8 minutes. Turn the chops and roast for a further 8 minutes, until they are golden brown, lightly charred and the juices run clear.
Remove from the oven and rest for 8 minutes.
Serve with coriander and mint chutney, and a salad made with the sliced onions, chopped ginger, coriander and dressed with salt and lemon juice.