Masala Lamb Chops

Preparation 4 – 24hrs  / Cook 7 minutes
Serves 2- 4 (depending on size of rib/loin chops)



  • 4tsp grated ginger
  • 4 cloves of garlic
  • 1 tablespoon of Cumin
  • ½ teaspoon sweet paprika
  • ½ teaspoon Garam Masala
  • 4 teaspoons lemon Juice
  • ½ teaspoon salt
Masala lamb chops

  1. Mix your marinade spices and lemon juice in a large bowl and then add the lamb chops, massage the marinade all over the meat, cover the bowl, and place in the fridge for a minimum of 4 and up to 24hrs.
  2. Pre- heat the grill [you can also griddle or BBQ].   Grill the chops  and the Chilli’s for about 7 minutes or until brown and lightly charred.
  3. Allow to rest before serving with Yoghurt and Mango Chutney and side servings of rice or salads of your choice

Cook’s tip – roast the garlic cloves in their skin before adding to the marinade, this will give the masala mixture a sweet and caramalised flavour profile. 

Separate the cloves, leaving the skins on, place on a baking sheet on a moderate oven for 15- 25 mins until soft. Allow to cool and squeeze out the garlic from their skins, then add to the marinade. 

*You can make a batch of roast garlic and store it in an air-tight container and refrigerate to use during the week ahead.  

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