Kashmiri Mustard-Oil Lamb Chop Feast

Yogurt-spiced lamb chops, char, and mint chutney for ten

• Prep: 45 min
• Cook: 22 min
• Serves 8
• Difficulty: medium

Tandoori lamb chops—not chicken—smoky yogurt char for the hall

Why crews like it: Lamb chops feel like a reward meal and cook faster than shoulder. Tandoori yogurt marinade chars beautifully on direct grill heat and holds at 170°F between calls.

Ingredients

• 16 pieces Lamb Loin Chops
• 1 3/4 Tbsp Kashmiri Chili Powder
• 1 3/4 Tbsp Fenugreek Leaves
• 2.6 Tbsp Mustard Oil
• 1.6 Cups Greek Yogurt
• 1 3/4 Tbsp Gram Flour
• 1 3/4 Tbsp Fresh Ginger
• 1 3/4 Tbsp Pomegranate Molasses
• 1 1/4 Cups Mint-Coriander Chutney
• 3/4 Cup Pickled Red Onion

Instructions

1. Marinate lamb chops: Coat chops in yogurt, tandoori masala, garam masala, garlic, ginger, and lemon juice. Marinate at least 4 hours refrigerated.
2. Blend mint chutney: Pulse mint, cilantro, green chilies, lemon juice, and pinch of salt until chunky. Chill until service.
3. Heat grill hot: Preheat grill to high, 475°F. Oil grates for yogurt-marinated lamb.
4. Grill chops first side: Grill chops 4 minutes on first side over direct heat until charred and yogurt sets.
5. Flip and finish: Flip and grill 3–4 minutes until 130–135°F internal for medium-rare. Move to cooler zone if flare-ups.
6. Char lemons: Grill halved lemons cut-side down 2 minutes at 450°F for squeezing at service.
7. Rest and hold: Rest chops 5 minutes to 140°F carryover. Hold covered at 170°F in hotel pans.
8. Platter for ten: Two chops per firefighter with mint chutney and charred lemon. Call temps: pull at 135°F, hold at 170°F max.

Tonight's spread

• Tandoori lamb chop platter with mint chutney.
• Basmati rice with toasted cumin.

Hall tips

• Yogurt marinade chars like tandoor—don't wipe it off before grilling.
• 135°F pull with rest hits perfect pink for lamb loin.
• Mint chutney cold on the side keeps bright during hold.

Meal prep

Marinate chops 4–12 hours. Grill high 475°F, 4 minutes per side for medium-rare. Hold covered at 170°F up to 30 minutes. Chutney cold on the side.

Leftovers

• Pull meat from bones for lamb kathi rolls.
• Chop into curry fried rice next shift.

• flat-top griddle
• instant-read thermometer
• large platters
• hotel pans
• tongs

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