Looking for a spice marinate with warm bold flavors ? This keto tandoori lamb will awaken your taste buds guaranteed. The Delightful Aromas of Bombay will fill the room with this low carb tandoori lamb recipe
Tandoori Lamb is one of my favorite classic Indian dishes. The marinade is packed with unique flavors and ingredients that make this an outstanding entree to make any time of year. Normally yogurt is used to marinate meats in Indian and Mediterranean cooking but I’ve found that sour cream works just as well and tends to have less carbs then most yogurts. I must say that I’ve tried marinating the lamb for only 4-6 hours and though it’s still tasty marinating overnight produces a far superior final product. I used Lamb porterhouse chops instead of a rack of lamb, they are a bit more affordable and I prefer to use them because you get both the tenderloin and the strip loin cut in one perfect package. If you choose to use a rack of lamb I recommend cutting them into two bone portions and following the instructions the same as the porterhouse chops
Depending on your grill I would definitely suggest lump charcoal if at all possible but if you have a gas grill that will work. If you live in an apartment or don’t have a grill set your oven to broil and flip half way. Better yet if you have an air fryer that would do a fantastic job as well. If lamb is not your thing, this dish can be prepared with pork or chicken just the same. And though the glowing red color from the red food coloring is traditional, it adds no flavor and can be omitted without affecting the taste one bit.
- In a large bowl mix the tandoori marinade then set aside
- Season the lamb Chops with salt and pepper then mix in with the marinade making sure all the lamb is completely covered then cover and store overnight.
- 30 minutes before cooking set lamb out to come up to room temperature
- Light your coals or turn your gas grill to high. Somewhere between 500 and 600 degrees is ideal.
- Once your grill is hot brush off any extra marinade and place the chops on the grill
- Cover immediately and cook for about 2-3 minutes before flipping the chops. And cooking an additional 2-3 minutes for medium rare.
- If you want a like your lamb prepared medium-med well then cook for about 5 minutes per side and you may need to rotate the meat every 2 minutes to prevent burning.
- Once the chops are grilled place on a serving plate and loosely cover for about 3-5 minutes before serving
Red Onion Marinade
- Thinly slice 2 red onions and separate the rings as much as possible before placing in a Mason jar.
- Add all remaining ingredients except for the olive oil to the jar then close lid tightly then give a good shake.
- Every 15 minutes give the jar a shake to pickle the onions.
- After one hour pour just enough olive oil to cover the onions in the jar. Let sit for 30 minutes before serving, should last on the counter for 2-3 days or about a week in the fridge. Once chilled the oil will thicken but if you set it out on the counter for about 30 minutes it will go back to original consistency, give it a shake each time before opening.