Lamb Chops Recipe

Trim and score

Trim excess fat from the lamb chops, leaving a thin fat cap. Lightly score the fat in a crisscross pattern being careful not to cut into the meat. This helps render fat and promotes even cooking.

Make marinade

In a bowl combine extra-virgin olive oil, minced garlic, lemon juice, yogurt (if using), salt, pepper, paprika, ground cumin, ground coriander, red chili flakes, and chopped rosemary. Whisk until smooth.

Marinate chops

Place lamb chops in a shallow dish or resealable bag. Pour the marinade over the chops, rubbing it into both sides so all surfaces are coated. Cover and refrigerate for at least 1 hour and up to 6 hours. If short on time, marinate 20–30 minutes at room temperature.

Prepare charcoal

Light a charcoal grill and allow coals to burn until covered with white-gray ash (about 20–30 minutes). Create a two-zone fire: bank most coals to one side for direct high heat and leave the other side with fewer coals for indirect/medium heat.

Bring chops to temperature

Remove chops from the refrigerator about 20 minutes before grilling to come closer to room temperature. Pat excess marinade off with paper towels to prevent excessive flare-ups.

Sear over direct heat

Place chops directly over the hottest part of the coals. Sear for 2–3 minutes per side with the grill lid open, rotating as needed to develop a deep crust and good grill marks. Watch for flare-ups and move chops briefly to cooler area if flames rise.

Finish over indirect heat

After searing, move chops to the cooler side of the grill. Close the lid and cook for an additional 3–6 minutes, turning once, until internal temperature reaches desired doneness: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part without touching bone.

Butter baste (optional)

In the last 1 minute of cooking, place a small knob of unsalted butter onto each chop or brush melted butter over them to add shine and richness. Close the lid briefly to let it melt.

Rest the chops

Transfer chops to a warm plate or board and tent loosely with foil. Rest for 5–7 minutes to let juices redistribute; carryover will raise the internal temperature a few degrees.

Garnish and serve

Sprinkle chopped parsley over the chops and serve with lemon wedges alongside. Squeeze lemon juice over each chop just before eating to brighten flavors.