Chargrilled Lamb Chops Recipe

Prepare marinade

In a medium bowl combine grated ginger, minced garlic, olive oil, soy sauce, lemon juice, brown sugar (or honey), ground cumin, smoked paprika, black pepper and kosher salt. Whisk until sugar is dissolved and ingredients are evenly combined.

Marinate lamb

Pat the lamb chops dry with paper towels. Place chops in a shallow dish or a resealable plastic bag and pour the marinade over them, making sure each chop is well coated. Massage marinade into the meat gently so the ginger-garlic paste adheres. Cover the dish or seal the bag and refrigerate for minimum 1 hour, preferably 3–6 hours. For best flavor, marinate up to 12 hours but no longer than 24 hours to avoid texture change from acidity.

Bring to room temperature

Remove the lamb from the refrigerator 20–30 minutes before cooking to take the chill off. This promotes even cooking.

Preheat grill or pan

If using an outdoor charcoal or gas grill, preheat to high (about 450–500°F / 230–260°C) and oil the grates. If using a heavy skillet or cast-iron pan, place over high heat until very hot and add 1 tablespoon vegetable oil, swirling to coat.

Chargrill the chops

Remove excess marinade from the chops (shake off or lightly blot) so it doesn't drip and cause flare-ups. Place chops on the hot grill or in the hot pan. For 1" thick chops: char 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C). For medium, cook 4–5 minutes per side (~140°F / 60°C). Do not move the chops while searing so you get a good crust. If chops have a fat edge, hold them briefly on the edge to render fat.

Rest

Transfer cooked chops to a warm plate and loosely tent with foil. Rest for 5–7 minutes so juices redistribute; internal temperature will rise a few degrees during resting.

Just before serving, sprinkle chopped fresh mint over the rested lamb chops and finish with a light pinch of sea salt flakes. Serve with lemon wedges on the side for squeezing over the chops.

Serve immediately with your choice of sides (couscous, grilled vegetables, salad or roasted potatoes).