Tandoori Welsh Lamb Chops


A great summer sharing dish – just scale up for BBQ with friends!

  1. In a large bowl mix all the ingredients for the marinade, stirring well. Add the chops and coat thoroughly. Cover and leave in fridge for at least 2 - 4 hours.
  2. Remove the chops from the fridge 30 minutes prior to cooking.
  3. Make the salad by mixing all the ingredients together and put in serving bowl.
  4. To make the dip, just stir all the ingredients together and place in small dish.
  5. The Welsh Lamb chops can be cooked in the oven, grilled, pan fried – ideally on a griddle pan or on the BBQ. To cook, scrape a little of the marinade off the chops, lightly oil your pan or grill tray and cook for approximately 5 – 6 minutes each side depending on their thickness and how you like your Welsh Lamb cooked.
  6. Rest for 5 minutes and serve with the salad, dip and warmed flatbreads.

Recipe Information

Serves 4
Calories kcals
Cooking Time


8 Welsh Lamb chops (loin, chump or cutlets)


150g natural yogurt

4 garlic cloves, crushed

2.5cm fresh ginger, grated

1tbsp paprika

1tbsp ground cumin

2tsp garam masala

1tsp mild chilli powder

1 lemon, rind and juice (keep rind for salad)

Tomato Salad

2 large tomatoes, finely diced

½ cucumber, finely diced

1 red onion, finely diced

Handful chopped mint

Lemon rind

Yogurt dip

Small carton natural yogurt

Handful chopped mint

1 lime, zest and juice of ½ lime

1tbsp sweet chilli sauce

Nutrition Information