How to Make Humble Pie’s Tandoori Lamb Chops

Indian spices, tender lamb and a fresh cucumber-tomato salad make this a perfect dish for grill nights with friends.
Recipe courtesy Humble Pie

Humble Pie Chef Josh Young’s Tandoori Lamb Chops with Yogurt, Brown Butter and Cucumber Tomato Salad


  • 1 rack of lamb, cut into chops
  • Salt and pepper
  • Tandoori powder
  • 3/4 cup butter
  • 4 garlic cloves, grated and divided use
  • 1 English cucumber, peeled and diced
  • 2 small tomatoes, diced
  • 1 small red onion, Julienned
  • Small bunch of cilantro
  • Splash red wine vinegar
  • 1 cup yogurt
  • 1/2 cup mayonnaise
  • 2 teaspoons of olive oil


Season the lamb chops with salt, pepper and tandoori powder. Grill over charcoal heat until 135 degrees in the center, about 7 minutes per side.

Combine yogurt, mayonnaise and two cloves of grated garlic in a small bowl. Reserve. 

Brown the butter with the remaining grated garlic until fragrant, 3 to 5 minutes. 

For the salad: Combine the tomatoes, cucumber, onion and cilantro. Season with salt, pepper, red wine vinegar and olive oil. 

To plate, spread the yogurt sauce on a plate, top with lamb, then drizzle with brown butter. Serve with the tomato and cucumber salad.