Derek Tibs / Lamb Recipe

Make the marinade

In a medium bowl whisk together berbere, mitmita (if using), cumin, coriander, smoked paprika, minced garlic, grated ginger, lemon juice, olive oil and honey until a smooth paste forms.

Reserve 1 tablespoon of the marinade for brushing the chops near the end of cooking. Place the lamb cubes in a large bowl or resealable bag, add about 2/3 of the remaining marinade (enough to coat cubes thoroughly), toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. Place the two lamb chops in a separate shallow dish, rub with the reserved tablespoon and a pinch of salt and pepper, then spread the remaining marinade thinly over each chop. Refrigerate them on a tray for the same time as the cubes so they come to temperature together.

Remove marinated lamb and chops from fridge 20 minutes before grilling to come closer to room temperature for even cooking.

Preheat grill to medium-high (about 425–475°F / 220–245°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat and brush with a little oil.

Thread lamb cubes onto metal skewers or soaked wooden skewers in single layers with small gaps so heat reaches each piece. If you prefer, leave cubes loose to sear in a hot pan.

Toss red onion wedges, sliced hot pepper and smashed garlic with a pinch of salt, a drizzle (about 1 tsp) of olive oil and a light dusting of berbere blend so they complement the lamb.

Place lamb chops on the hottest part of the grill or in the hot skillet. Sear 2–3 minutes per side for medium-rare (internal ~135°F / 57°C) depending on thickness; adjust time to reach desired doneness. Baste once with reserved marinade during the last minute of cooking, then transfer chops to a cutting board to rest for 5–7 minutes and finish with a squeeze of lemon.

Grill the lamb cube skewers (or sear cubes in the skillet) for 2–3 minutes per side until a crisp browned crust forms and centers reach medium-rare to medium (about 130–140°F / 55–60°C). Work in batches so pieces don't crowd; high direct heat is key to a crispy exterior.

During the last 3–4 minutes of cooking the cubes, place the seasoned red onion wedges and smashed garlic on the grill (or in a pan) alongside the meat. Grill turning occasionally until onions are charred at the edges and softened (about 6–8 minutes total). Add the sliced hot pepper for the final 1–2 minutes so it softens but keeps heat and brightness.

Transfer lamb cubes, chops and grilled vegetables to a warm platter. Let the chops rest 5–7 minutes before serving; if desired, slice chops across the bone to present two small chops each.

Drizzle the finishing teaspoon of extra virgin olive oil over the meat and vegetables, sprinkle chopped cilantro (or parsley), season lightly with additional salt and pepper to taste and serve with lemon wedges on the side for squeezing.

Suggested accompaniments: injera or flatbread, steamed rice, or a simple salad to balance the spice.