Tandoori Lamb Chops with Green Onion Roti

The cool yogurt marinade tenderizes the already tender lamb rack, the onion roti makes a appetizing pair, serve with hummus, tzatziki, a Greek salad and you’ve got a stellar meal that is sure to impress.

Prep Time

60 min

Cook Time

20 min

Total Time

1 h 15 min

Serving Size

Each Lamb Rack Serves 4

Difficulty

Easy

Plated dish of roasted fennel with lamb chops and a side of potatoes on a wooden table.

Ingredients

For the roti:

3 cups flour

1/2 teaspoon salt

1 cup water

1/4 cup green onions; chopped

1 teaspoon olive oil

For the lamb chops:

8 Allen Brothers Frenched Australian lamb chops

1 cup Greek yogurt

2 tablespoons garam masala

1 1/2 tablespoons turmeric

4 cloves garlic; minced

1 1/2 teaspoon fresh ginger root; peeled; minced

3 tablespoons lemon juice

3 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon kosher salt

2 radishes; sliced thin

Sale

Double Cut Halal Australian Lamb Chop in a black cast-iron pan with rosemary, showcasing French-trimmed bone-in cuts for an elegant presentation.

Double Cut Halal Australian Lamb Chop, featuring two raw lollipop-style chops in a black cast-iron pan with fresh rosemary sprigs, ready for cooking.

Double Cut Halal Australian Lamb Chops

$89.97 $149.95

Instructions

For the roti:

1. Add the flour to a large bowl and stir in the salt. Make a well in the center and pour in the water. Mix to form a dough. Add in the onions and continue to mix just until incorporated.

2. Turn the dough out onto a clean work surface, rub the oil onto the dough then knead until smooth and soft. Divide the dough into 8 balls. Roll out each ball into a flat circle about ¼ inch thick.

3. Heat a flat pan on high heat. Cook the rotis for 1-2 minutes on each side until lightly browned.

For the lamb chops:

1. Bring the lamb to room temperature*. Combine the Greek yogurt, garam masala, turmeric, garlic, ginger, lemon juice, paprika, cayenne pepper, and salt in a bowl and stir until combined.

2. Pour the yogurt mixture into a gallon size freezer bag and add the lamb chops. Seal the bag and gently shake until the lamb chops are completely coated. Place in the refrigerator and let marinate for at least 30 minutes.

3. Heat the grill to 400°F. Remove chops from marinade and place on grill. Cook for about 3-5 minutes on each side. Serve immediately with the roti and slices of radish.

*See Delivery Storage and Thawing for details.

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