Indian Spiced Lamb Chops with Cucumber salad

Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe.

Indian-spiced lamb chops with cucumber salad

These Indian spiced lamb chops have been a reader-favorite on Simply Delicious since I started my blog in 2009. It’s one of the recipes that I still get comments and questions about and so far, every person who has tried them has loved them. And it’s not hard to see why.

The spices used to flavor the lamb chops are warm, aromatic and delicious without being hot. This means that this recipe is perfect for a family dinner. It helps that it’s an easy healthy dinner recipe too! I love serving the spiced lamb chops with a crunchy, tangy cucumber salad to cut through the richness of the lamb. This recipe takes no more than 20-30 minutes to make and is a guaranteed crowd pleaser.

Indian spices

How to cook Indian spiced lamb chops

Combine Indian spices with olive oil, garlic and ginger. Ground coriander, cumin, turmeric, cardamom, chilli powder, nutmeg and cloves are all delicious spices to use. To prevent the garlic and ginger from burning, I mince them with a microplain to get them really fine. You can also use ground ginger and garlic powder if you prefer. If you don’t have all of the spices mentioned, Garam Masala (Indian spice mix) or a good curry powder can be substituted.

Rub the spice paste onto lamb chops and allow to marinate while you heat the grill. Alternatively you can allow the chops to marinate for up to 24 hours in the fridge. Grill the lamb chops in a hot griddle pan or outdoor grill until the lamb chops are cooked to your preference. Allow the lamb to rest for 5 minutes off the heat, before serving.

How long to cook lamb chops

Depending on the thickness of the lamb chops, cooking them for 3-5 minutes per side will allow the chops to caramelize and turn golden on the outside while still being juicy on the inside. The internal temperature should read between 60-70ºC/145-160ºF on a meat thermometer for lamb chops that are medium-rare to medium cooked.

Are Indian spices healthy?

Spices in general hold a lot of healing properties. Many promote healthy heart function, are anti-inflammatory, aid digestion and can even ease pain.

What to serve with lamb chops

Indian-spiced lamb chops

Lamb chop recipes

  1. Easy lemon-garlic lamb chops
  2. Greek lamb chops with Tzatziki
  3. Dukkah lamb chops
Indian-spiced lamb chops

Indian spiced Lamb Chops with cucumber salad

Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe. 
4.46 from 68 votes
Print Pin Rate
Course: Dinner, Gluten free, Low Carb
Cuisine: Indian
Keyword: easy dinner recipe, Indian spiced lamb chops, Lamb chop recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 251kcal
Author: Alida Ryder
Servings: 4


  • 4-8 lamb chops Depending on size and amount per person
  • 2-3 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp nutmeg
  • 2 tsp turmeric
  • 1-2 tsp chilli powder
  • ½ tsp ground cardamom
  • 1 tsp ginger finely grated
  • 1 tsp ground cinnamon
  • 3 garlic cloves finely grated
  • 2 tsp salt
  • 1 tsp black pepper
  • lemon wedges to serve

For the cucumber salad

  • 1 large cucumber, peeled with seeds removed (alternatively use baby cucumbers, chopped)
  • 1 large red onion peeled
  • 3 tbsp lemon juice/white vinegar
  • 1 tsp sugar
  • salt and pepper to taste


  • To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
  • Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
  • Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
  • Rub the spice mixture into the lamb chops and repeat on the over side.
  • Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai. 
  • Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.


Calories: 251kcal | Carbohydrates: 8g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 1265mg | Potassium: 568mg | Fiber: 1g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 7.8mg | Calcium: 50mg | Iron: 4.1mg

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  1. Ive been married for 35 years and my husband said that was the best meal i ever cooked coming from him thats a compliment as he usually just says it okay

  2. I rarely find amazing receipes but this was so good. Made it on grill setting in my air fryer for 14 mins… tasted delicious.

  3. I’m interested in making this, but I wondered if you had a recommendation of how much garam masala to use in place of the other spices, and which ones it would replace. I probably have all but cardamom, but I also have garam masala that needs to be used!

  4. This lamb recipe was absolutely delicious! I let it sit with the spice paste on it for about an hour since I had the time. I served it with Dal and rice and a nice mint yogurt sauce. I skipped the onions in the cucumber salad because I’m not crazy about raw onions. It made the perfect accompaniment. Thank you!

  5. Just found this recipe on Pinterest and made it today. It was delicious! Don’t find lamb very often where I live so I may have to try it with chicken or beef. I made the salad as well as some home made pita bread and hummus which made our meal complete.

  6. My family and I have loved this recipe since you first posted it in 2011. It’s become a standard in our house and I make it already twice a month. Fantastic recipe!

    1. Also a favorite of my family’s. We have only made lambchops this way since I found the post few years ago. My sister took the recipe from me as well once she tried it. Thank you so much. Very flavorful!

  7. I make these lamb chops today and my family just love it we had our lamb with your salad but I did not have any white balsamic vinegar only had regular on hand, along with Coconut Spinach Basamti rice!!!scrumptious

  8. Looks great, but the photos show pictures of chillies and fresh herbs. Could you clarify which kinds and how much? Thanks!

  9. Your sense of colour and texture combinations for photography is an absolute feast for the eye! It reminds me that cooking is truely an artform and your recipes and photos have all the magic ingredients of a brilliant artwork.

  10. We all have disasters sometimes! I’m not a massive fan of fish pie but if I ever decide to make one I promise I’ll probably also make a mess of it lol. Ps. I struggle to believe anything you make can be a flop!