Tandoori Grilled Lamb Cutlets: Charred, Juicy, Fast

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Tandoori grilled lamb cutlets are lamb rib chops marinated in spiced yogurt, then grilled hot and fast so the edges char while the inside stays pink and tender at 145 F / 63 C.

The marinade does the real work here. Yogurt and lemon juice tenderize the meat, while ginger-garlic paste, kashmiri chili, and tandoori masala build the smoky red color and heat you expect from a tandoor, even on a home grill.

I use bone-in rib cutlets because the small bone keeps the meat from drying out over direct heat, and the fat cap crisps up nicely if you don’t trim it too close.

Give the lamb at least 2 hours in the marinade, though overnight is better. Skip that step and the spices just sit on the surface instead of soaking in, and the meat tastes flat.

Why You’ll Love This Recipe

• Ready to eat in under 15 minutes of actual grill time
• Bone-in cutlets stay juicy even over direct high heat
• Yogurt marinade doubles as tenderizer and flavor base
• Works on an outdoor grill, grill pan, or under a broiler

Ingredient Notes

• Lamb rib cutlets: Ask your butcher for frenched rib chops, trimmed to about 1/4 inch of fat. Lamb loin chops work too, though they cook a touch faster.
• Plain full-fat yogurt: Full-fat yogurt clings to the meat and tenderizes it. Greek yogurt works fine, just thin it with a splash of water if it’s very thick.
• Tandoori masala: This is the backbone spice blend. If you can’t find it, sub 1 tbsp garam masala plus 1 tsp smoked paprika.
• Kashmiri chili powder: Gives color without much heat. Regular chili powder is spicier, so use half the amount if that’s what you have.
• Mustard oil: Adds a sharp, pungent note common in tandoori marinades. Any neutral oil like avocado or vegetable oil works as a substitute.
• Ginger-garlic paste: Fresh grated ginger and garlic in equal parts work just as well if you don’t keep the paste on hand.

Tandoori Grilled Lamb Cutlets: Charred, Juicy, Fast

Yogurt and spice-marinated lamb rib chops grilled hot and fast until charred outside and pink in the center.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 2 hours hrs 27 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 380

Ingredients Method Notes

Ingredients

  

Marinade

• 200 g plain full-fat yogurt
• 1.5 tbsp ginger-garlic paste
• 1.5 tsp kashmiri chili powder
• 2 tbsp tandoori masala
• 0.5 tsp ground turmeric
• 1 tsp garam masala
• 2 tbsp lemon juice
• 2 tbsp mustard oil or neutral oil
• 1.25 tsp salt

Lamb and finishing

• 12 pieces lamb rib cutlets (about 900 g); trimmed to 1/4 inch fat
• 2 tbsp fresh coriander, chopped for garnish
• 1 pinch chaat masala optional, for finishing
• 1 lemon wedges lemon, cut into wedges; for serving

Method

 

Marinate the lamb

1. Trim lamb cutlets to about 1/4 inch of fat and score the fat cap lightly with a knife.
2. Whisk yogurt, ginger-garlic paste, chili powder, tandoori masala, turmeric, garam masala, lemon juice, oil, and salt in a large bowl.
3. Add cutlets and coat fully, working the marinade into the scored fat. Cover and refrigerate 2 to 8 hours.
4. Remove cutlets from the fridge 20 minutes before grilling to take the chill off.

Grill the cutlets

1. Heat a grill or grill pan to high, about 230 C / 450 F, and brush the grates with oil.
2. Shake off excess marinade and lay cutlets on the grill. Cook 3 to 4 minutes per side until charred at the edges.
3. Check internal temp at the thickest part of the eye. Pull cutlets at 145 F / 63 C for a pink, juicy center.
4. Rest cutlets 5 minutes loosely tented with foil. Garnish with coriander, a pinch of chaat masala, and lemon wedges before serving.

Notes

• Marinate lamb cutlets at least 2 hours, ideally overnight, for deeper flavor.
• Trim fat cap to 1/4 inch to prevent flare-ups without drying out the meat.
• Pull cutlets at 145 F / 63 C internal, then rest 5 minutes before serving.
• Oil the grill grates well since the yogurt marinade sticks and tears easily.

Tips for Success

• Trim the fat cap to about 1/4 inch so it renders without smothering the coals in flare-ups.
• Score the fat lightly with a knife so the marinade penetrates past the surface.
• Bring cutlets to room temperature for 20 minutes before grilling so they cook evenly.
• Oil the grill grates well since the yogurt marinade sticks fast and can tear the crust.
• Check internal temp at the thickest part of the eye, not near the bone, for an accurate reading.

Variations

• Swap lamb for bone-in chicken thighs and grill 6-7 minutes per side until 165 F / 74 C internal.
• Skip the grill and broil cutlets 4 inches from the element for 4-5 minutes per side.
• Finish with a squeeze of charred lemon and a spoon of melted ghee for a richer, glossier crust.

Storage and Reheating

Tandoori grilled lamb cutlets keep well in the fridge for up to 3 days in an airtight container. Let them cool fully before sealing so condensation doesn’t make the crust soggy.

Reheat gently in a 300 F / 150 C oven for 8-10 minutes, or in a dry skillet over medium-low heat for 2-3 minutes per side. Microwaving works in a pinch but toughens the meat and dulls the char.

I don’t recommend freezing these once cooked. The yogurt marinade breaks down and turns grainy on thawing, so freeze the raw marinated cutlets instead, for up to 2 months, and grill from thawed.

Serving Suggestions

Serve tandoori grilled lamb cutlets straight off the grill with a squeeze of lemon and a scatter of chopped coriander. A cooling mint-yogurt chutney cuts the char and spice nicely.

For a full plate, pair them with saffron rice or warm naan and a cucumber-onion salad dressed with lime and chaat masala. Grilled peppers or a simple tomato-onion salad rounds it out without extra work.

These also work well as an appetizer, plated on a board with lemon wedges and toothpicks for a starter at a dinner party.

FAQ

Why are my tandoori lamb cutlets dry instead of juicy?

Dry cutlets usually mean they were overcooked past 145 F / 63 C or grilled without enough marinade time. Pull them off the grill right at that temperature and rest for 5 minutes so the juices settle. Thin, over-trimmed chops also dry out faster since there’s no fat left to baste the meat as it cooks.

Can I use lamb loin chops instead of rib cutlets?

Yes, loin chops work fine and take on the marinade the same way. They’re leaner and slightly thicker, so add a minute or two per side and check for the same 145 F / 63 C internal temp. Rib cutlets stay juicier since the bone shields part of the meat from direct heat.

Can I marinate tandoori lamb cutlets overnight?

Yes, and it actually improves the flavor since the spices have more time to soak into the meat. Marinate for at least 2 hours, up to 24 hours, covered in the fridge. Any longer than a day and the lemon juice starts to break down the texture, making the meat mushy at the edges.

What goes well with tandoori grilled lamb cutlets?

Mint-yogurt chutney, warm naan, and a cucumber-onion salad are the classic pairing. Saffron rice or a simple tomato salad also works if you want a fuller plate. Keep the sides cool and acidic since they balance the char and spice from the grill.

Is this tandoori lamb cutlets recipe gluten free?

Yes, as written this recipe is gluten free, since yogurt, lamb, and the spice blend contain no wheat. Just double-check your tandoori masala brand, since a few mixes add anti-caking agents with gluten. Serve with rice or a gluten-free flatbread instead of regular naan to keep the whole plate gluten free.

What’s the difference between tandoori lamb cutlets and lamb tikka?

Tandoori cutlets are grilled bone-in chops marinated whole, while lamb tikka is cubed boneless meat threaded onto skewers. Both use a similar yogurt-spice marinade, but the bone-in cut in cutlets keeps the meat juicier over high heat. Tikka cooks faster since the pieces are smaller and more exposed to direct heat.

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