Tandoori Lamb Chops with Cooling Mint Raita

1.Prepare the Lamb Marinade: In a large bowl, whisk together the yogurt, lemon juice, ginger paste, garlic paste, Kashmiri chili powder, cumin, coriander, garam masala, turmeric, black pepper, and salt until completely smooth.

2.Marinate the Lamb: Pat the lamb chops dry with paper towels. Add the chops to the marinade, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours for deeper flavor.

3.Prepare the Mint Raita: While the lamb marinates, combine the 1 cup of yogurt, chopped mint, chopped cilantro, minced green chili (if using), roasted cumin powder, and a pinch of salt in a small bowl. Stir well to combine. Taste and adjust seasoning if necessary. Cover and chill until ready to serve.

4.Cook the Lamb Chops: Preheat a heavy-bottomed skillet, cast-iron pan, or grill pan over medium-high heat. Add the 2 tablespoons of vegetable oil.

5.Sear the Chops: Once the pan is hot, carefully place the lamb chops in the pan, ensuring not to overcrowd them (work in batches if necessary). Cook for 3 to 4 minutes per side for medium-rare (internal temperature of 60°C/140°F), or longer for desired doneness.

6.Rest and Serve: Once cooked, remove the lamb chops from the heat and let them rest on a cutting board loosely covered with foil for 5 minutes. This allows the juices to redistribute.

7.Plating: Serve the hot Tandoori Lamb Chops immediately alongside the chilled Mint Raita for dipping and the warm Roti/Chapati for scooping up any remaining spices.