• Combine all the marinade ingredients in a medium bowl and using a small whisk, mix thoroughly until smooth. The marinade should not be runny else it will slip off the lamb chops.
• Place lamb chops in a large bowl and add the marinade over them. Using clean hands (or wear gloves), thoroughly rub the marinade on all sides of the chops.
• Cover the bowl with a cling film and leave to marinate for at least 3-4 hours, refrigetated. For best results, marinate overnight(8 hours). Set the marinated lamb chops out of the fridge 30-40 minutes prior to cooking.
• Heat up a cast iron skillet(10 inch) on high heat. Add 1.5 tablespoon oil and layer the marinated lamb chops in the skillet. Depending on size, you should be able to place 4-5 chops at a time.
• Pan-sear in the hot skillet until golden brown on one side. Using tongs, pick and turn and let the other side brown. Use a thermometer and make sure that each lamb chop reaches an internal temperature of 145°F - 150°F when probed at its thickest part, which typically takes 8 to 10 minutes in total. We like ours medium to well done, please adjust cooking time as needed depending on how you like your lamb chops. Here's a guide to cooking temperatures for lamb.
• Pick using tongs and place on a plate. Repeat pan searing the rest of the lamb chop in a similar way.
• Let the chops rest for a few minutes before serving. Resting helps the juices reconstitute and the chops taste really juicy!

Tandoori Lamb Chops in Air Fryer

• Preheat your air fryer (I use 8 qt) on 400F for 2 minutes. Layer the chops in a single layer on the air fryer basket. If you have a smaller air fryer, you will have to air fry in batches. Highly recommend using a liner for easy cleaning later.
• Air fry the tandoori lamb chops for 9-11 minutes, flipping mid way(using tongs). Check the internal temperature using a meat thermometer to make sure that they are medium to well done.