II Tandoori Lamb Chops II

Low-fat Recipe

These spicy Lamb chops are cooked in oven using very little oil. They make an excellent appetizer and can also be served as a main course with rice.

Serves : 6    


  • 6 spring Lamb chops

  • 2 tbsp. Plain low-fat yogurt

  • 1 tbsp. tomato puree

  • 1 tsp. Ginger paste

  • 1 tsp. Garlic paste

  • 3 tbsp. lemon juice

  • Salt to taste

  • 2 tsp. Coriander powder

  • 1 tsp. chilli powder or to taste

  • few drops of red food colouring

  • 1 tbsp. oil

  • Oil for basting

  • Wash the chops and pat dry. Trim off any fat.
  • In a bowl, mix together the yogurt, tomato puree, ginger-garlic paste, salt, chilli powder, coriander powder, food colouring, lemon juice and oil.
  • Rub over this mixture evenly over the chops and leave to marinate for about 3 hours.
  • Pre-heat the oven to 240 degree C / 475 degree F / Gas 9. Place the marinated chops in an oven proof dish.
  • Using a brush baste the chops with about 1 tsp. of oil and cook in a pre-heated oven for 15 minutes.
  • Lower the oven heat to 180 degree C / 350 degree F / Gas 4 and cook further for about 10-15 minutes.
  • Check to see that the chops are cooked. Serve hot garnished with sliced onions, lemon wedges and fresh coriander spigs.