Shikari Lamb Chops Recipe
4 baby lamb chops lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Blackened by the grill. Untrimmed for juiciness.
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Ingredients
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Marinade & Lamb
Finishing & Garnish
Method
Marinade & Lamb
Prepare marinade
In a bowl, whisk together lime juice, grated ginger, minced garlic, ground cumin, ground coriander, cinnamon, black pepper, ground cloves, smoked paprika, chili powder, kosher salt, vegetable oil and yogurt (if using) until homogeneous.
Marinate chops
Pat the baby lamb chops dry with paper towels. Place chops in a shallow nonreactive dish or zip-top bag. Pour the marinade over the chops, ensuring meat and exposed fat are well coated. Seal or cover and refrigerate overnight (8–12 hours) to allow the lime and spices to penetrate. Turn once midway so marinade coats both sides.
Bring to temperature
Remove chops from refrigerator 30–45 minutes before grilling to come near room temperature. Reserve the used marinade; discard any marinade that has been in direct contact with raw meat if you plan to use it as a sauce (or boil it for 3–5 minutes to make safe).
Grill
Season before grilling
Lightly brush the chops with 1 tablespoon vegetable oil and sprinkle both sides with a little additional kosher salt if needed. Press 1/2 tsp coarse black pepper onto the surface for a blackened crust.
Grill the chops
Place chops directly over the hottest part of the grill. For untrimmed baby chops about 1 to 1 1/4 inches thick: grill 2.5–3 minutes per side for rare (internal 120–125°F), 3.5–4 minutes per side for medium-rare (130–135°F), or 4.5–5 minutes per side for medium (140–145°F). Use an instant-read thermometer inserted into the thickest part, avoiding bone. Blacken edges by holding chops slightly over the hottest flare-ups for 10–20 seconds if desired.
Rest the meat
Transfer grilled chops to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute; carryover will raise internal temperature a few degrees.
Finishing & Serve
After resting, sprinkle chopped cilantro or mint over the chops and serve with lime wedges to squeeze over. Serve hot off the grill to preserve the blackened crust and juicy untrimmed fat.
If you reserved the marinade and boiled it for at least 3 minutes to make a quick sauce, drizzle a little alongside the chops (about 2–3 tablespoons per serving).