Masala Lamb Chops: Pan, Oven or BBQ

Masala Lamb Chops: Pan, Oven or BBQ

Lamb chops are one of the quickest special-occasion meals you can make. A simple yogurt and spice marinade keeps them juicy, and they cook in about 10 minutes.

Which chops to buy

Ingredients (serves 4)

  • 1 kg (about 2.2 lb) halal lamb chops
  • 1/2 cup thick plain yogurt
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon lemon juice
  • 2 tablespoons tandoori masala or tikka spice mix
  • 1 teaspoon salt (skip if your masala is already salted), 2 tablespoons oil

Method

  1. Marinate. Mix yogurt, ginger and garlic paste, lemon juice, masala and oil. Coat the chops well. Cover and chill for at least 2 hours, or overnight for the best flavour.
  2. Bring to room temperature. Take the chops out of the fridge 20 minutes before cooking.
  3. Cook. Pan: heat a heavy pan with a little oil on medium-high and cook 3 to 4 minutes per side. Oven: 220°C (425°F) on a rack for 12 to 15 minutes, turning once. BBQ: medium-high heat, 4 to 5 minutes per side.
  4. Rest. Let the chops rest for 5 minutes so the juices settle.
  5. Serve. Squeeze over lemon and serve with naan, rice or salad and mint chutney.

Tips

  • Pat the chops dry before marinating so the spices stick.
  • Thicker shoulder chops need a few extra minutes. Cook until the meat is no longer pink at the bone if you prefer it well done.

Shop all halal lamb cuts, and read our guide to goat vs lamb.

Order everything you need from WeDoHalal. We bring fresh halal meat from trusted Edmonton butchers plus the spices and pantry items you need, with same-day or next-day delivery across Edmonton and nearby towns. Delivery is free on orders over $100. See our delivery areas.

Cooking, storage and thawing tips are general guidance only and some content is written with the help of AI, so please use your own judgement. Always follow safe food handling and cook meat to a safe internal temperature. See our Terms and Conditions.

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