Tandoori Lamb Chops with Rainbow Raita

Serves 4
Time 30 minutes + marinating time


8 French cutlet lamb chops



1 cup Greek-style yoghurt 

2 tbsp of lemon juice + juice of 1 lemon for the mint chutney

1 tbsp garam masala

1 tbsp cumin ground 

3 garlic cloves 

2cm piece of ginger 

1 tbsp of turmeric powder

2 tsp of paprika

¼ tsp cayenne pepper

Salt to season



1 cup Greek-style yoghurt 

½ tbsp cumin, ground 

1 carrot, peeled and grated

Pinch salt

Black pepper 

1 tbsp lemon juice 


Mint Chutney 

1 bunch of mint leaves (stems removed)

1 tomato roughly chopped

1 red chilli – deseeded

½ lemon, juice 

Salt and pepper 


Use a mortar and pestle to crush the garlic and ginger so it becomes a smooth paste. 

In a bowl combine the yoghurt with 2 tablespoons of lemon juice, garlic, ginger, garam masala, cumin, paprika, cayenne pepper, turmeric, and salt (to taste). 

Ideally, marinate the lamb chops – by coating them in the yoghurt mixture – for a few hours or overnight. 

Scrape off any excess marinade and heat a skillet over medium heat. 

Apply a light spray of olive oil to the pan and grill the lamb chops for approximately 2 minutes on each side for medium-rare. 

In a blender place the mint leaves, tomato, lemon juice, chilli and salt to season. Blend the ingredients together completely. Place in a small bowl. 

For the raita combine the carrot with the remaining yoghurt. Add remaining cumin powder, a little squeeze of lemon juice and salt to taste. 

Serve the lamb chops alongside a bowl of raita and mint chutney.