We have a treat for you today – a gorgeous recipe from the Sunday Brunch personalised cookbook, based on the Channel 4 show of the same name. These are simply divine Tandoori lamb chops, with simple bombay spuds. This is a great recipe to have with the family at the weekend – for, *shock horror* Sunday Brunch! It does require a little time, but it is well worth it for the flavours, and the fun it brings! You can pick recipes from the Sunday Brunch cookbook to create your perfect book for gifting or yourself!
Ingredients:
- Note: Allow 12 hours to pre-prepare the lamb and its marinade. It needs to chill before grilling for best results.
- For the potatoes:
- 450g cubed potatoes,
- 1tbsp coriander and cumin seeds; they need to be dry fried and crushed with a pestle and mortar,
- 1 tbsp garam masala,
- 1 tsp ground ginger,
- 2 crushed garlic cloves,
- 3 finely chopped red chillies,
- 200g veg oil,
- 100g cashews,
- 1 tbsp chopped coriander,
- 6 finely chopped tomatoes
- For grilling
- Butter, and
- Lemon juice.
- For the Tandoori lamb chops
- 900g lamb chops, thick cut, best end cuts,
- 100ml natural yoghurts,
- Juice 1 lime,
- 25mm piece root ginger,
- 15g minced garlic,
- 1 tsp cumin,
- 2 tbsp ground coriander
- 1 tsp garam masala, and
- salt.
- For the dip (mint and coriander)
- 300ml natural yoghurt
- 6 spring onions,
- 3 green chillis,
- Large bunch coriander, and handful of mint,
- Juice of 2 limes,
- 50ml white wine vinegar,
- 1 tsp sugar
- Salt and pepper.
How to make tandoori lamb chops
We have tried to keep this simple for you – there is also a recipe card below to print out – so use this as works best for you. Let us know if you enjoy it. And don’t forget to pin it too!
You do need to plan ahead for this, as the chops need to be marinaded for 12 hours, so do bear this in mind with your meal planning.
- In order to make the Tandoori lamb chops, mix up the yoghurt and other ingredients for the marinade as above. Cover it well and leave for 12 hours chilling,
- Pop the oil in an ovenproof dish, and heat it up. Once it starts to smoke, add the potatoes, and shake them up a bit,
- Now you need to add ALL the spices, as well as the garlic and chilli. Don’t forget to season too,
- Pop in the oven and roast it for 25 minutes – temperature needs to be 180C,
- Remove from the oven, and fold in the cashews, tomatoes, and coriander,
- Once the lamb has been left to chill for 12 hours, take it out, and put under the grill for 8-10 minutes, turning once and then basting with the lemon and butter,
- In order to make the dip, you need to blend all of the ingredients together; spring onions, chillies, coriander, mint, lime juice, vinegar, sugar, salt and pepper,
- Once the dip is made, combine it with the yoghurt, and then serve it alongside the bombay potatoes, and the chops.
We do hope you enjoy these Tandoori lamb chops – it’s a great way to introduce the kids to some different flavours; and lamb chops are always a firm family favourite too.
To make things easier for you – here is a recipe card for you to print out too:
Tandoori lamb chops with bombay spuds
A delicious tandoori lamb chop recipe perfect for a family Sunday lunch
Ingredients
For the Potatoes
- 450g cubed potatoes
- 1 tbsp coriander and cumin seeds; they need to be dry fried and crushed with a pestle and mortar
- 1 tbsp garam masala
- 1 tsp ground ginger
- 2 crushed garlic cloves
- 3 finely chopped red chillies
- 200g veg oil
- 100g cashews
- 1 tbsp chopped coriander
- 6 finely chopped tomatoes
For grilling
- Butter
- Lemon
For the lamb
- 900g lamb chops, thick cut, best end cuts
- 100ml natural yoghurts
- Juice 1 lime
- 25mm piece root ginger
- 15g minced garlic
- 1 tsp cumin
- 2 tbsp ground coriander
- 1 tsp garam masala
- Salt
For the mint and coriander dip
- 300ml natural yoghurt
- 6 spring onions
- 3 green chillis
- Large bunch coriander, and handful of mint
- Juice of 2 limes
- 50ml white wine vinegar
- 1 tsp sugar
- Salt and pepper
Instructions
- In order to make the lamb chops, mix up the yoghurt and other ingredients for the marinade as above. Cover it well and leave for 12 hours chilling,
- Pop the oil in an ovenproof dish, and heat it up. Once it starts to smoke, add the potatoes, and shake them up a bit
- Now you need to add ALL the spices, as well as the garlic and chilli. Don't forget to season too
- Pop in the oven and roast it for 25 minutes - temperature needs to be 180C
- Remove from the oven, and fold in the cashews, tomatoes, and coriander
- Once the lamb has been left to chill for 12 hours, take it out, and put under the grill for 8-10 minutes, turning once and then basting with the lemon and butter
- In order to make the dip, you need to blend all of the ingredients together; spring onions, chillies, coriander, mint, lime juice, vinegar, sugar, salt and pepper
- Once the dip is made, combine it with the yoghurt, and then serve it alongside the bombay potatoes, and the chops.
We do hope you like this – if you are looking for other Indian meal inspiration – do check these out too:
Recipes - Hearty Family meals
Looking for some other great meals for your family - why not take a look here?
Morrocan leg of lamb
Something a little different to do with the Leg of Lamb on a Sunday perhaps?
Moroccan beef tagine with green couscous
A flavour of African with this gorgeous casserole - that has a little bit of excitement as its made with green Couscous too!
VE Day slow cooker pulled pork with apple and apricots #AchieveLazy
Not just for VE day - any day you need a slow cooker pork recipe!
Do sign up for our newsletter if you like this idea – we’d love to see you again on the site soon.
Don’t forget to check out the Sunday Brunch recipe book too for some more ideas for lunches with the family on Sundays. There are some yummy ideas for both desserts and main meals.
You can get it personalised too, with the name of the person likely to be doing the cooking; perhaps you can use it to create the prefect gift?
Alternatively, it might work quite well as a bit of a hint that your partner might need to do a little more of the share of the cooking for the family? 😂
See you soon,
Helen
Helen
Helen is a mum to two, social media consultant, and website editor; and this site is (we think) the only Social Enterprise parenting magazine! Since giving up being a business analyst when juggling travel, work and kids proved too complicated, she founded KiddyCharts so she could be with her kids, and use those grey cells at the same time. KiddyCharts has reach of over 1.1million across social and the site. The blog works with big family brands (including travel) to help promote their services, as well as offering free resources to parents of kids under 10. It gives 51%+ profits to Reverence for Life, who fund a number of important initiatives in Africa, including bringing running water and basic equipment to a school in Tanzania. Helen has worked as a digital marketing consultant (IDM qualified) with various organisations, including Channel Mum, Truprint, Talk to Mums, and Micro Scooters. She loves to be creative in the brand campaigns she works on. Get in touch TODAY!