Tandoori lamb pops


  • Prep Time5 mins
  • Total Time15 mins
  • Makes8 servings
Tandoori lamb pops

Tandoori lamb pops recipe Photo by Angus Fergusson

Chatelaine Triple Tested

With a few fresh ingredients and a hot grill, you can create the ultimate backyard party this summer.


  • 500 g rack of lamb, trimmed and cut into 8 chops

  • 1/4 cup plain yogurt

  • 2-Jan onion, chopped

  • 1 garlic clove

  • 1 tsp lemon juice

  • 1 1/2 tsp curry powder

  • 1 1/2 tsp paprika

  • 1/2 tsp salt

  • 1/4 tsp ground ginger

  • 1/8 tsp cayenne pepper


  • PLACE lamb chops in a resealable freezer bag.

  • COMBINE yogurt with onion, garlic, lemon juice, curry, paprika, salt, ginger and cayenne in a blender. Whirl until puréed. Pour yogurt mixture over lamb. Squeeze air from bag and seal. Massage meat until coated with marinade. Let sit at room temperature for 30 min.

  • PREHEAT barbecue to medium-high. Oil grill. Remove chops from marinade and place on grill. Barbecue chops, basting once with remaining marinade, then flipping halfway through, 4 to 6 min per side for medium-rare.

Nutrition (per serving)

Calories 78, Protein 10g, Carbohydrates 1g, Fat 4g, Sodium 123mg.

Serve with Summer plum salsa.