Waitrose and Partners
Tandoori lamb chops

Tandoori lamb chops

Smoky, succulent and perfectly spiced with a Gymkhana Classic Tandoori Marinade, these lamb chops are irresistible.

4 out of 5 stars(3) Rate this recipe
Gluten freeHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Plusmarinating + resting

Ingredients

  • 1 trimmed rack of lamb (about 380g)
  • ½ x 190ml jar Gymkhana Classic Tandoori Marinade
  • 1 onion, finely sliced
  • ½ x 25g pack coriander, finely chopped
  • ½ tsp ginger, finely chopped
  • ½ lemon, juice

Method

  1. Cut the rack of lamb into 4 pieces and add to a bowl with the tandoori marinade. Mix until each chop is generously coated, then cover and set aside in the fridge for 2 hours. Preheat the oven to 220ºC, gas mark 7.

  2. Put 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 (for well done), or until they are golden brown all over, lightly charred and the juices run clear. Remove from the oven and rest for at least 8 minutes.

  3. Meanwhile, make a salad by combining the sliced onion, coriander, ginger, lemon juice and a pinch of salt in a bowl and serve alongside the lamb.

Cook’s tip

The yogurt base and warming spices of this sauce will complement rich fish like salmon fillets perfectly.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,410kJ/ 338kcals

Fat

18.6g

Saturated Fat

6.7g

Carbohydrates

10.7g

Sugars

6g

Fibre

3.5g

Protein

30.2g

Salt

0.3g

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