Lamb Chops Recipe

Prepare marinade

Peel and finely mince the garlic. In a shallow bowl or zipper bag, combine 3 tbs olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, ground cumin, kosher salt and black pepper. Mix to form a loose marinade.

Marinate chops

Pat the 4 lamb chops dry with paper towels. Rub the marinade all over both sides of the chops, getting it close to the bone. Place in the refrigerator to marinate for at least 30 minutes and up to 4 hours (longer will intensify flavor but bring back to near room temperature for 20–30 minutes before grilling).

Preheat grill

When ready to cook, preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Grill lamb

Place chops on the hot grill. For medium-rare, grill 3–4 minutes per side depending on thickness (about 1-inch thick). Use a meat thermometer to check internal temperature: 125–130°F (52–54°C) for rare, 130–135°F (55–57°C) for medium-rare, 135–145°F (57–63°C) for medium. Avoid overcooking—remove chops 5°F below target as they will rest and rise in temperature.

Rest and finish

Transfer chops to a cutting board and, if using, top each with 1/4 tsp butter. Tent loosely with foil and rest for 5–7 minutes. This allows juices to redistribute.

While the lamb is resting or on the grill, halve the 2 tomatoes crosswise. Brush cut sides lightly with 1 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Place cut-side down on the grill beside the chops for 2–4 minutes until seared and softened. Flip briefly if you want char on both sides, about 30–60 seconds more. Remove and keep warm.

Meanwhile, combine the diced cucumber (1 cup), diced tomato (1 cup), and finely diced red onion (1/4 cup) in a mixing bowl. Add 2 tbs chopped cilantro, 2 tbs fresh lemon juice, 1 tsp olive oil, 1/2 tsp chaat masala (if using), 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine. Taste and adjust seasoning. Chill briefly or serve immediately at room temperature.

Place two lamb chops per plate (or however you divide the 4 chops for the number of servings). Add a grilled tomato half alongside. Spoon a generous portion of kachumber salad next to the lamb. Garnish with fresh mint or cilantro leaves and lemon wedges. Serve immediately while lamb is warm.