Spicy Lamb Marinade

"A tasty dish, which teases the taste buds and has everyone crying out for more."
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
photo by Bonnie G #2 photo by Bonnie G #2
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:




  • Combine all the ingredients; add the chops and marinade for as long as possible.
  • Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.

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  1. Bonnie G #2
    We had some lamb chops and was looking for something a little different to do with them, this marinade was it. Loved the spices and how simple it was to mix up. Marinated for about 4 hours and then DH grilled, turned out PERFECT as with most of Joy's recipes. This is a real keeper
  2. stormylee
    What a wonderful marinade! I was wondering how it would turn out as there is no salt (was prepared to add some to the grilled chops!) but it didn't need any - gloriously flavourful as-is! Thank you very much for a lovely recipe!
  3. I'mPat
    This marinade gave our 12 lamb loin chops lots of flavour and were thoroughly enjoyed by all 4 of us. I cooked the chops on the indoor electric grill after marinating them for about 12 hours. Thank you JoyfulCook, great marinade, made for Make My Recipe - Edition 16.
  4. ChrissyVas
    Excellent taste! This was wonderful! I've never had lamb before and was told it's very hard to cook. So when it came out tender I was quite pleased. This was very easy to make. I had this mairinating for 12 hours before tossing on the bbq. This was just wonderful. VERY tender! Only ingredient I was missing was garam masala, not quite sure what it is, but over all this was a wonderful marinade. This has become a keeper and will be using a lot in bbq season! Thanks!!!!! UPDATE, I found the garam masala spice and it has made a world of difference! My mouth is watering, I need to make more this weekend!
  5. Sackville
    Simple recipes always get my vote. This took no time to throw together and made the lamb nice and tender. I marinated it for about 2 hours, then fried the lamb for a few minutes on each side, leaving a bit of pink in the centre. Served on a bed of sauteed zucchini and red peppers for a light summer meal on a steamy day.


We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
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