Tandoori Lamb Chops from Chef Sameer Taneja at Michelin-starred restaurant Benares

Cook at Home

To start any spectacular Indian feast, take inspiration from the most popular starter at the iconic Benares Restaurant in Mayfair, London – Tandoori Lamb Chops. This champion dish has been winning over patrons since the restaurant’s star-making opening back in 2007.

Serves

Prep Time

2 hours

Cooking Time

5 mins

Ingredients

For the lamb

6 lamb cutlets

For the marinade

Dutch red chillies and piquillo pepper paste
20gm ginger
20gm garlic paste
15ml oil
10ml lemon juice
7gm papaya paste
15gm roasted gram flour
5gm Kashmiri red chilli powder
3gm turmeric powder
3gm salt

Back to restaurant

Method

Combine all of the marinade ingredients to make a paste and mix with the lamb cutlets.
Marinate the lamb for at least two hours.
Cook the lamb in a tandoor or oven at 200°c for 3-4 minutes (based on cutlets of 40gms).
Rest the meat for 2 minutes and baste with butter and chaat masala.

Belmond Le Manoir Aux Quat’Saisons, Church Road, Great Milton, Oxfordshire, OX44 7PD

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