Tandoori Welsh Lamb Chops

A mouthwatering take on one of my favourite cuts of lamb. 


Tip: You can use our Mutti Finely Chopped Tomatoes and NZ Raglan Coconut Yoghurt, Natural Greek Style!


8 Welsh Lamb chops

 For marinade

  • 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)

 For salad

For sauce

  • Small carton natural yoghurt
  • 1 tablespoon sweet chilli sauce
  • 1 lime, zest and juice of ½ lime
  • Handful chopped mint


  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 flatbread.


Recipe, photo and video credits: Hybu Cig Cymru – Meat Promotion Wales 


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