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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.



Prep Time

2 hours

Cooking Time

5 mins


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


  • 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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