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Tandoori Lamb Chops with Minty Mango Chutney

4 servings


Ethnic Cuisine Under 30 Minutes

Nutritional Facts Per Serving

18.4 g
11.5 g
1.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 175
  • Fat 6.2 g
    • Saturated   2.2 g
    • + Trans 
  • Cholesterol 56 mg
  • Sodium   286 mg
  • Carbohydrate 11.5 g
    • Fibre   1.3 g
    • Sugars  
  • Protein 18.4 g
    • Vitamin A 18 %
    • Vitamin C 28 %
    • Calcium 3 %
    • Iron 11 %


Combine the tandoori paste and yogurt in a sided dish just large enough to hold the lamb in a single layer. Add the lamb and turn to coat. Cover and marinate in the fridge for 4 hours, or overnight, turning occasionally.

Make the chutney by combining the remaining ingredients in a bowl; cover and set in the fridge until the lamb is ready. Preheat your barbecue or indoor grill to medium-high; lightly oil the surface. Grill the lamb 3-4 minutes per side, or until the desired doneness is achieved. Divide the lamb among serving plates. Top with a spoonful of the chutney, garnish with mint sprigs and serve.

Serving Suggestions

Make a complete Indian-style meal by serving the lamb with warm naan bread, yogurt, lime pickle, Saffron Rice and Curried Mixed Vegetables.

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