BBQ Lamb Chops & Ribs
This is my go-to BBQ recipe for both lamb chops and pork ribs — simple, juicy, and full of flavour. Chops can be tricky on the grill, especially if the cut isn’t right. Rib or loin chops are best for BBQ, while shoulder or leg cuts need slower cooking. A quick chat with your butcher can make all the difference. My marinade uses yoghurt and lemon juice to help tenderise the meat, and here’s a tip: always let your chops come to room temperature before grilling. Cold meat straight on the BBQ = tough results. Get these basics right, and you’re in for a treat!
Servings: 4-6
| 1 kg of lamb chops or pork ribs |
| 5-6 teaspoons of Mandala Tandoori Masala |
| 2 heaped tablespoons of thick, creamy yogurt |
| 1 tablespoon of lemon juice |
| 2 tablespoons of ghee or cooking oil |
| Coriander leaves, chopped |
Prepare:
| Put the lamb chops into a large mixing bowl. |
| Add the mandala tandoori masala and mix well to make sure the dry spices are evenly coated all over the chops. |
| Add the lemon juice, yoghurt and melted ghee/cooking oil. Mix well with your hands. |
| Cover the bowl and refrigerate for at least 2 hours or overnight. |
Cook:
| Bring the lamb chops out from the refrigerator and allow them to stand at room temperature for at least one hour before cooking. |
| Preheat your BBQ grill to a medium-high heat. |
| Cook for 10-12 minutes, turning occasionally until the lamb chops are charred and golden brown on all sides. |
| Remove from the grill or oven and transfer to a serving plate. |
| Garnish with chopped coriander leaves and serve hot with mint chutney and onion rings. |
| Enjoy your delicious BBQ lamb chops! |
