Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen

Lamb Chops Tandoor style with Peas and Paneer

John and Lisa have four terrific home cooked takeaway options in their Weekend Kitchen today. Last up is John's Tandoor Style Lamb with Lisa's Peas and Paneer.

Lamb Chops Tandoor style with Peas and Paneer

Serves 8


  • 2 racks of lamb, cut into 16 french trimmed, double chops 

First marinade

  • A good pinch salt

  • 2 tsp ginger garlic paste.

  • 1 heaped tsp red chilli powder  

  • 1 lime and 1 lemon, juiced 

  • 2 tsp kasoori methi or fenugreek leaves 

  • ½ onion, grated

Second marinade

  • 7 tbsp hung yoghurt (drained Greek yoghurt) or thick greek yoghurt

  • 1 tbsp garam masala

  • 1 tbsp ginger garlic paste

  • 1 tsp kashmiri chilli powder or red chilli powder

  • 1 heaped tsp salt 

  • 1 tsp marsala chat or asafoetida

Peas & paneer: 

  • 1 tbsp vegetable oil

  • 8 spring onions, sliced 

  • 2  tsp garlic ginger paste

  • 1 tbsp ground cumin

  • 250g or 1 packet paneer, diced into cubes 

  • 300g-400g frozen peas

  • 250ml vegetable stock

  • Handful of coriander, chopped

Tip: For a quick speedy version you can use some Tandoori curry paste.


1. With a mallet, beat and flatten the meat to about three inches wide and remove one of the bones so each chop just has 1 bone.

2. For the first marinade, mix together the ginger and garlic paste, salt, chilli powder, kasoori methi, lemon and lime juice and the onion. Toss the lamb chops in the marinade until well coated. Cover, place in the fridge and leave for 20 minutes minimum but overnight if possible.  

3. For the second marinade, mix together the yoghurt, ginger and garlic paste, spices and salt. Add the earlier marinated lamb chops and marinate for a further six hours if possible or overnight again.  

4. To cook the lamb chops, preheat the grill, place the lamb chops on a foil covered tray and then place under the grill, cook for 3-5 minutes on each side and then a further couple minutes so they have a lovely crust.  Half way through cooking, place a piece of foil on the bones so they don’t burn.

Peas and Paneer

1. Place the paneer cubes in a sieve and immerse in a bowl of hot water for about 5 minutes then drain.

2. Heat the veg oil in a frying pan, add the spring onions, garlic and ginger paste and cumin.  Give it a stir and add the stock. Cook for a few minutes. 

3. Add the paneer to the pan and cook for a few minutes.  Next add the frozen peas and the stock and let it bubble away for about 5 minutes until the peas are cooked.  Season with salt and pepper then sprinkle with coriander and serve alongside the lamb cutlets.

Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen