Instructions
Trim excess fat if desired, but leave a thin fat cap for flavor and protection during grilling. Pat the chops thoroughly dry with paper towels — dry surfaces sear more effectively and produce a better crust.
In a medium bowl, combine the olive oil, garlic powder, onion powder, paprika, ground cumin, black pepper, red chili flakes (if using), dried thyme or rosemary, salt, and lemon juice. Whisk until homogeneous; the mixture should be a loose paste that will coat the meat evenly.
Rub the spice marinade evenly over both sides of each lamb chop, massaging it into any crevices. Arrange the chops in a shallow dish or a large resealable bag in a single layer. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate overnight, up to 24 hours.
Remove the chops from the refrigerator 30 minutes before cooking to bring them to near room temperature for even cooking. Meanwhile, preheat a grill or heavy grill pan over medium-high heat until extremely hot. If using a charcoal grill, prepare a two-zone fire so you can sear then finish gently if needed.
Brush the grill grates or pan lightly with oil. Place the chops on the hot surface and sear without moving for 3–4 minutes to develop a crust. Flip and sear the second side for 3–4 minutes. Cooking times depend on thickness: for 2–3 cm thick chops, 3–4 minutes per side yields medium-rare to medium. Adjust time by 1–2 minutes per side for thicker cuts or desired doneness.
Use an instant-read thermometer for precise results: 54–57°C (130–135°F) for medium-rare, 60–63°C (140–145°F) for medium. Remove chops a few degrees below the target temperature as they will rise during resting. Transfer to a cutting board, tent loosely with foil, and rest for 5 minutes to redistribute juices.
Finish with a light squeeze of fresh lemon and scatter chopped fresh herbs if using. Serve the chops hot alongside sides such as roasted vegetables, couscous, mashed potatoes, or a crisp salad. Leftovers keep well and reheat gently.
Troubleshooting & Consistency Tips
Dry or tough chops: Overcooking is the most common cause. Use an instant-read thermometer and remove chops when they are a few degrees below your target temperature. Resting is essential to redistribute juices.
ADVERTISEMENT
No crust formation: Ensure chops are patted dry and the grill or pan is sufficiently hot. Avoid overcrowding the cooking surface; too many chops lower the pan temperature and cause steaming rather than searing.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
