Grilled Masala Lamb Chops, Mint Chutney and Roti

15 May 2024

| easy | Serves


  • 8 Lamb chops
  • 100g greek yoghurt
  • 50g coriander
  • 1 birds eye chill
  • 3 cloves garlic, crushed
  • 10 mint leaves
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp curry powder
  • Salt to taste
  • 1 tbsp olive oil
  • 50g mint leaves
  • 1 tsp cumin powder
  • 1-2 green chillis (depending on tolerance)
  • 1tbsp granulated sugar
  • 1tsp fine sea salt
  • Juice of 1/2 lemon
  • 150g Greek yogurt
  • 2 garlic cloves crushed
  • 250g plain flour
  • 40 grams butter
  • 2 tbsp vegetable or rapeseed oil
  • 1 tsp salt
  • 250ml boiling water



Blend marinade

Blend together the yoghurt, coriander, mint, garlic, chilli, turmeric, cumin, curry powder, olive oil and salt in a blender until smooth.

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Score fat

Score any fat on the lamb chops.


Coat chops

Coat the chops all over in the sauce and allow to marinade in the fridge for 2 – 4 hours whilst preparing the mint chutney (below)

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Prepare grill

Remove the chops from the fridge and bring up to temperature whilst preparing the grill. Preheat the grill to 200 °C, placing the grill plate into the centre.


Cook chops

Place the chops directly into the centre of the grill and grill each side for approximately 2-4 minutes when you have perfect grill marks.  Remove from the grill when the internal temperature reaches 63°C allow to rest for approximately 5 minutes before serving.

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Make mint chutney

Place all of the ingredients into a blender and whizz on full speed. (50g mint leaves, 1 tsp cumin powder, 1-2 green chillis (depending on tolerance), 1tbsp granulated sugar, 1tsp fine sea salt, Juice of 1/2 lemon, 150g Greek yogurt, 2 garlic cloves crushed).

Scrape the sides down sporadically and blitz until as smooth as possible, depending on your blender.  


Start making the roti

Sift the flour and salt into a large bowl. Add 20g of the butter, the oil and the water then start by mixing together with a fork whilst still hot then remove from the bowl and knead by hand until soft and pillowy.


Shape dough

Divide the dough into six pieces and roll each piece into a ball and flatten by hand to a circular shape.

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Roll dough

Roll each piece with a rolling pin into a large thin circle, approximately 2mm. Melt the remaining 20g of butter.


Cook roti

Heat a little oil in a heavy-based pan and add one of the roti to the pan until it puffs up and is speckled brown on the underside. 


Brush with butter

Turn the roti over and brush with the butter then fry on the other side for a few minutes, until it too is puffed and speckled brown. 

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Flip again

Flip again, brush with butter and fry again until both sides are lightly brushed in butter and fried with perfect golden brown spots.  Remove from heat to cook the other roti.



Enjoy with lamb chops and chutney for an Indian grill like no other.

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Recipe Author


Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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