Coriander Grilled Lamb Chops Recipe

Make the cilantro-mint marinade

In a food processor, combine cilantro leaves, mint leaves, garlic, ginger, green chili, ground coriander, ground cumin, smoked paprika, lemon zest, lemon juice, olive oil, yogurt (if using), kosher salt, and black pepper. Pulse until you have a coarse, slightly pasty paste — scrape down the sides once or twice. The mixture should be thick enough to cling to the chops but spreadable.

Taste a small amount of the marinade and adjust seasoning if needed (add a pinch more salt or a squeeze of lemon for brightness).

Pat the lamb chops dry with paper towels. This helps the marinade adhere and promotes even browning.

Marinate the lamb

Place the lamb chops in a shallow dish or a resealable plastic bag. Add about three-quarters of the marinade and rub it thoroughly over both sides of each chop, making sure to get the paste against the meat near the bone. Reserve the remaining marinade for basting or a finishing sauce. Cover and refrigerate for at least 1 hour, preferably 3–6 hours; if overnight, remove from fridge 30–45 minutes before grilling to come toward room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates. If using a grill pan or broiler, preheat accordingly.

Brush the lamb chops lightly with 1 tablespoon olive oil and season both sides very lightly with the finishing salt and pepper (this adds a crisp exterior flavor distinct from the marinade).

Grill the chops

Place chops on the hottest part of the grill. For 1 to 1 1/4-inch thick lamb chops, grill 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 4–5 minutes per side for medium (140–145°F / 60–63°C). Flip only once if possible. During the last minute of grilling, brush chops with the reserved marinade to build a glossy herbed finish and char slightly.

If flare-ups occur because of the marinade oils, move chops to a cooler zone to finish cooking.

Rest the meat

Transfer chops to a warm plate or cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. This also brings the internal temperature up a few degrees.

While resting, warm any remaining reserved marinade briefly in a small saucepan (bring to a simmer for 1–2 minutes) if you plan to serve it as a sauce; do not serve raw marinade.

Serve

Plate the chops, spoon a little of the warmed reserved marinade (or a drizzle of olive oil) over each chop if desired. Garnish with lemon wedges and extra chopped cilantro. Serve immediately.

If you used yogurt in the marinade, always heat any reserved marinade to a simmer before serving to ensure food safety. Discard any marinade that has been in contact with raw meat if not heated.

Adjust chili level to taste — remove seeds for mild heat or add another chili for more kick.