Spiced Grilled Lamb Chops

hese Spiced Grilled Lamb Chops deliver restaurant-quality flavor with straightforward technique.
A dry-spice-forward marinade highlights the lamb’s natural richness while forming a crisp, savory crust
when seared over high heat. The balance of warm spices—paprika, cumin, garlic, and a touch of chili—works
with lemon and olive oil to brighten and tenderize, producing chops that are juicy inside and deeply flavored outside.
Designed for home cooks who want bold results with minimal fuss, this recipe was composed in the clean, dependable style
many readers associate with tinsuf and includes timing, troubleshooting, storage, and expert tips to ensure consistent success.

Recipe Details

  • Author: tinsuf
  • Cuisine: Mediterranean / Middle Eastern
  • Category: Main / Grill
  • Keywords: spiced lamb chops, grilled lamb, lamb marinade, weeknight grilling
  • Prep time: 10 minutes active (plus marinating)
  • Marinate time: 30 minutes (recommended 2–4 hours or overnight for best flavor)
  • Cook time: 8–10 minutes
  • Total time: approx. 50 minutes (including short marinate)
  • Yield: 10–12 lamb chops (serves 4–6)

Ingredients

  • 10–12 lamb chops (rib or loin, about 900 g–1.2 kg total)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red chili flakes (optional, reduce to ½ tsp for mild heat)
  • 1 teaspoon dried thyme or dried rosemary, crushed
  • Salt, to taste (about 1 to 1½ teaspoons, adjust to preference)
  • 1 tablespoon fresh lemon juice (about ½ lemon)
  • Fresh herbs for finishing (parsley, mint, or rosemary — optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.