Charred Lamb Chops Recipe

Prepare papaya

Peel the raw green papaya and grate it finely. Measure 1/2 cup, then squeeze lightly in your hands over the sink to release a little juice — the papaya acts as a tenderizer.

Make marinade

In a bowl combine the grated papaya, yogurt, minced garlic, grated ginger, ground coriander, ground cumin, chili powder, turmeric, kosher salt, black pepper, vegetable oil, and lemon juice. Stir until smooth and uniform.

Marinate chops

Pat the lamb chops dry with paper towels. Coat each chop generously with the marinade, ensuring the marinade reaches both sides and around the bone. Place the coated chops in a shallow dish or zip-top bag, cover or seal, and refrigerate overnight (at least 8–12 hours).

Bring to room temperature

Remove the marinated lamb chops from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Shake off excess marinade (do not rinse) and pat lightly with paper towel – some marinade should remain for flavor and color.

Preheat pan or grill

If using a cast-iron skillet: place it over high heat until very hot (a drop of water should sizzle and evaporate). If using an outdoor grill, light to medium-high and clean the grate. Have a spoon of oil ready.

Sear the chops

Add the neutral oil to the hot skillet (or brush oil on the grill grate). Place the lamb chops in the pan without overcrowding. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. For thicker chops (1.25–1.5 inches), reduce heat to medium after initial sear and cook a further 2–4 minutes per side depending on desired doneness. Target internal temperatures: 58–60°C (136–140°F) for medium-rare, 63°C (145°F) for medium.

Finish with butter and rest

In the last 1 minute of cooking, add the unsalted butter to the pan and spoon the melted butter over the chops to glaze them. Remove the chops to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute.

Serve

Transfer the chops to plates, sprinkle with chopped cilantro, and serve with lemon wedges for squeezing. Accompany with rice, flatbread or roasted vegetables as desired.