Lamb Chaap (Yogurt-Marinated Lamb Chops)

Name: Lamb Chaap (Yogurt-Marinated Lamb Chops)
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: 4 to 6 servings
Cuisine: South Asian
Ingredients: 2 tablespoons plain full-fat yogurt; 2 tablespoons vegetable or canola oil, plus more for the grill; 2 tablespoons freshly squeezed lemon juice; ½ red or yellow onion, coarsely grated on a box grater; 1 tablespoon grated garlic or garlic paste; 1 tablespoon grated ginger or ginger paste; 4 to 6 Thai green chiles, stemmed and finely chopped; 2 tablespoons ground cumin; 2 tablespoons garam masala; 1 tablespoon Kashmiri or other red chile powder; 1 teaspoon fine sea salt; 3 ¼ pounds lamb chops (loin or shoulder), 1 ¼ to 1 ½ inches thick; Mint chutney or raita, for serving

By Zainab Shah

Updated December 18, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Ready In: 3 hr
: (1 hr, plus 2 hr marinating)
Rating: 5(10)
Comments: Read comments

Traditionally prepared over coals or in a tandoor for maximum char and smokiness, chaap (the Urdu and Hindi word for “chop”) is known for its deeply heady marinade and tender meat. This version substitutes lamb shoulder or loin chops for the customary mutton without compromising flavor. A yogurt-based marinade gently tenderizes the meat while a robust blend of cumin, coriander, Kashmiri chile and garam masala imparts complexity. Though ideally grilled, the chops can also be pan-seared and finished in the oven, making this dish both accessible and impressive. It’s a compelling way to bring the depth of restaurant-style South Asian cooking into the home kitchen.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 to 6 servings

2 tablespoons plain full-fat yogurt
2 tablespoons vegetable or canola oil, plus more for the grill
2 tablespoons freshly squeezed lemon juice
½ red or yellow onion, coarsely grated on a box grater
1 tablespoon grated garlic or garlic paste
1 tablespoon grated ginger or ginger paste
4 to 6 Thai green chiles, stemmed and finely chopped
2 tablespoons ground cumin
2 tablespoons garam masala
1 tablespoon Kashmiri or other red chile powder
1 teaspoon fine sea salt
3 ¼ pounds lamb chops (loin or shoulder), 1 ¼ to 1 ½ inches thick
Mint chutney or raita, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, combine the yogurt, oil, lemon juice, onion, garlic, ginger, green chiles, cumin, garam masala, Kashmiri chile powder and salt. Add the lamb chops to the bowl one at a time, rubbing the marinade thoroughly onto each. Cover and refrigerate for at least 2 hours (and up to 48 hours).
Step 2
At least 30 minutes before cooking, remove the lamb chops from the fridge. Prepare a grill for high heat, leaving one side unheated.
Step 3
When ready to grill, scrape off excess marinade from the chops. Oil the grill grates using tongs and a paper towel dipped in oil to prevent sticking. Grill the chops, uncovered, over direct heat for 3 to 4 minutes per side, until lightly charred and cooked to desired doneness. (Internal temperature should reach 130 to 135 degrees for medium-rare.) If the chops are thicker than 1 inch or need more time to cook to your desired doneness, move them to the cooler side of the grill, cover the grill and cook for another 2 to 6 minutes to reach desired doneness.
Step 4
Transfer the lamb chops to a plate and let rest for 5 minutes. Serve with mint chutney or a cooling raita.