Shikari Lamb Chops (4 Pcs) Recipe

Prepare the lamb: pat the 4 baby lamb chops dry with paper towel. If very thick, make 2 shallow slashes across the meat (not through the bone) to help the marinade penetrate.

Make the marinade: in a bowl whisk together 1.25 cups fresh lime juice, 2 tbsp grated ginger, 2 tbsp minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground black pepper, 1/4 tsp ground cloves, 1/4 tsp ground cinnamon, 1/2 tsp smoked paprika, 1.5 tsp kosher salt, 3 tbsp olive oil and 1 tbsp packed brown sugar. Add the optional finely chopped green chili if using.

Marinate: place the lamb chops in a shallow dish or resealable bag. Pour the marinade over the chops ensuring each piece is coated and the marinade reaches around the bones. Cover or seal and refrigerate overnight (8–12 hours) for best flavor. At minimum marinate 4 hours.

Bring to near room temperature: remove chops from fridge 30–45 minutes before grilling to take off the chill. Reserve the marinade—do not reuse raw marinade for basting unless boiled first.

Preheat and prepare

Preheat a charcoal or gas grill to high heat (about 450–500°F / 230–260°C). If using a charcoal grill, let coals become white-hot. Oil the grates lightly with 1 tbsp neutral oil using a folded paper towel held with tongs.

Optional: reduce and sterilize reserved marinade for basting—bring the reserved marinade to a rolling boil in a small saucepan and simmer 3 minutes. Keep warm if you plan to baste during grilling (this step is optional; do not use raw marinade).

Season before grilling: lightly brush each chop with a little olive oil and sprinkle a pinch of extra kosher salt and black pepper on both sides.

Sear: place chops directly over the hottest part of the grill. Sear 2–3 minutes per side with lid open or closed (depending on grill) until a deep, blackened crust forms. Because chops are untrimmed, take care to avoid flare-ups—move briefly to a cooler spot if flames spike.

Finish to desired doneness: after searing both sides, move chops to an indirect heat zone (or reduce heat) and cook an additional 3–5 minutes, turning once, until internal temperature registers about 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into meat (not touching bone). Total cook time will be about 8–12 minutes depending on thickness.

Baste and rest: if using butter, brush chops with 1 tbsp melted butter (or the boiled marinade) during the last minute of cooking for gloss and flavor. Transfer chops to a tray and tent loosely with foil; rest 5–7 minutes to redistribute juices.

Garnish and serve: sprinkle the rested chops with 2 tbsp chopped fresh cilantro and serve with lime wedges. Squeeze lime over chops just before eating.