Indian Lamb Chops with Cilantro Chutney

South Asian Lamb Chops

A very simple, but very flavourful way to serve lamb; the chutney is a must! You could serve with grilled naan and a cooling Indian Tomato and Cucumber Salad.  Making kebabs using lamb sirloin would also be wonderful!

Makes 2 – 3 Servings

Make the Lamb:

6 double loin lamb chops or rib chops
2 ½ Tbsp. tandoori paste, Patak’s is my brand of choice
2 ½ Tbsp. plain yogurt

Combine the tandoori paste &andyogurt in a large glass dish; mix to combine; add the lamb turning to coat with the marinade. Cover, refrigerate the lamb for 4 hours or overnight; turning occasionally. Remove from the fridge 1 hour before cooking.

Make The Chutney:

½ cup fresh mint leaves, packed (I tend to use less as I don’t care for too much mint)
1 ½ green onions, thinly sliced
½ small fresh green Serrano chili, seeds removed, flesh coarsely chopped
½ garlic clove, minced
2 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
1 Tbsp. water
1 ½ tsp. granulated sugar
¼ tsp. ground cumin
¼ tsp. salt

Place all the ingredients into the bowl of a food processor, pulse until well combined; transfer to a serving bowl; cover, refrigerate until needed.

Start the barbecue, using hardwood charcoal, or a gas barbecue on medium-high heat. Lightly oil the grill. Grill the lamb 3 – 4 minutes per side, or until medium to medium-rare.  Remove to a serving platter; stir the chutney, serve with the lamb.

 Helpful link to grilling times Grilling Chart.  And To make the salad Indian Tomato, Cucumber Salad.





  1. Made this last night and it was the best! So easy… can’t wait to make it again!

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