Roasted Tandoori Lamb Chops with Charred Crust
Tandoori-marinated lamb racks roasted at high heat until golden and charred, served with a fresh onion, ginger, and coriander salad dressed in lemon juice. The marinade coats each chop generously during a 2-hour rest, while the 8-minute per-side roast develops a caramelized exterior with juices running clear.
Ingredients
Instructions
- 1
Cut lamb racks into 4 pieces.
- 2
Add lamb to mixing bowl with tandoori marinade.
- 3
Mix until each chop is generously coated. Set aside for 2 hours.
- 4
Preheat oven to 425°F.
- 5
Place lamb chops onto wire rack set over oven tray.
- 6
Roast for 8 minutes.
- 7
Turn chops and roast for further 8 minutes until golden brown, lightly charred, and juices run clear.
- 8
Remove from oven and rest for 8 minutes.
- 9
Meanwhile, slice onion and combine with ginger and coriander.
- 10
Dress salad with salt and lemon juice.
- 11
Serve lamb with salad and coriander and mint chutney.
Tips
Resting the marinated chops for 2 hours allows flavors to penetrate the meat.
Using a wire rack over a tray allows heat to circulate and drippings to collect.
The 8-minute turns ensure even charring on both sides without overcooking.
Good to Know
Refrigerate cooked lamb chops for up to 3 days. Reheat gently in a low oven.
Marinate lamb for up to 12 hours for deeper flavor, or prepare the onion-ginger-coriander salad (undressed) up to 4 hours ahead.
Serve immediately after resting while warm. Squeeze fresh lemon juice over the salad just before plating.
Common Mistakes
Do not skip the 2-hour marination to avoid bland chops lacking tandoori flavor.
Do not roast beyond 8 minutes per side to avoid dry, overcooked meat.
Do not omit the 8-minute rest to avoid releasing juices onto the plate.
Substitutions
brand substitution
store-bought convenience, flavor varies
flavor shift