Chargrilled Lamb Recipe

Prepare marinade

In a bowl, combine 1 cup plain yogurt, 1 tablespoon grated fresh ginger, 2 teaspoons minced garlic, 2 tablespoons tandoori masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon turmeric, 2 tablespoons lemon juice, 1 tablespoon light olive oil, 1.5 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon red chili powder and 2 tablespoons finely chopped cilantro (if using). Whisk until smooth and homogenous.

Adjust seasoning

Taste a small spoonful of the marinade (optional) and adjust salt, lemon or chili to preference.

Prepare chops

Pat the 8 lamb chops dry with paper towels. Make 2–3 shallow slashes in the thicker part of each chop to help marinade penetration. Lightly brush each chop with neutral oil to help the marinade adhere.

Marinate

Place chops in a wide shallow dish or resealable plastic bag. Pour the prepared tandoori-yogurt marinade over the chops, making sure each piece is well coated. Press marinade into the slashes and on both sides of the chops. Cover and refrigerate for at least 2 hours, ideally 6–8 hours or up to overnight for best flavor and tenderness.

Bring to room temperature

About 30 minutes before cooking, remove the marinated chops from the refrigerator and let them sit at room temperature. This ensures more even cooking.

Prepare grill or pan

Preheat a grill (charcoal or gas) to high heat — about 450–500°F (230–260°C). If using a heavy cast-iron skillet or grill pan, heat it over high heat until very hot and just beginning to smoke. Lightly oil the grill grates or pan with a little neutral oil to prevent sticking.

Chargrill the chops

Shake off excess marinade from each chop (do not wipe completely; you want some coating). Place chops on the hot grill or in the pan. For medium-rare, cook about 3–4 minutes per side depending on thickness (about 1-inch thick). For medium, cook 4–5 minutes per side. Avoid moving the chops excessively to develop a good char. If using thick bone-in chops, sear on both sides then move to a cooler part of the grill or reduce heat and finish cooking for an additional 2–4 minutes until desired internal temperature: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer for accuracy.

Rest

Transfer cooked chops to a warm plate, tent loosely with foil and rest for 5–7 minutes. Resting redistributes juices and gives a juicier result.

Garnish and serve

Arrange rested lamb chops on a serving platter. Scatter thinly sliced red onion and chopped cilantro or mint over the top. Serve with lemon wedges for squeezing over the chops.

Serving suggestions

Serve chargrilled lamb with basmati rice, naan, a cucumber-yogurt raita or a fresh salad. Leftover marinade should be discarded (it has been in contact with raw meat).