Chef John's Grilled Lamb with Mint Orange Sauce

Recipe View Marinate the Lamb: In a large bowl, whisk together the olive oil, minced garlic, cumin, mixed herbs, black pepper, coriander, cinnamon, cayenne pepper, and salt. Add the lamb chops and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, or preferably overnight. (5 minutes)

Recipe View Prepare the Grill: Preheat an outdoor grill to high heat (approximately 450-550°F or 230-290°C) and lightly oil the grill grate. (5 minutes)

Recipe View Grill the Lamb: Remove the lamb chops from the refrigerator about 20 minutes before grilling to allow them to come closer to room temperature. Place the lamb chops on the hot grill, and sprinkle with a pinch of sea salt. Grill for 4 to 7 minutes on the first side, depending on the thickness of the chops and your desired level of doneness. Rotate the chops 45 degrees halfway through to create attractive grill marks. Flip the chops and grill for another 4 to 7 minutes on the second side, or until the internal temperature reaches 125-130°F (52-54°C) for medium-rare. (8-14 minutes)

Recipe View Rest the Lamb: Transfer the grilled lamb chops to a clean serving platter and tent loosely with aluminum foil. Let them rest for at least 5 minutes to allow the juices to redistribute, resulting in a more tender and flavorful chop. (5 minutes)

Recipe View Prepare the Mint-Orange Glaze: While the lamb is resting, prepare the glaze. In a small bowl, combine the orange marmalade, chopped fresh mint, rice vinegar, and red pepper flakes (if using). Stir until well combined. (2 minutes)

Recipe View Glaze and Serve: Brush the mint-orange glaze generously over the rested lamb chops. Serve immediately, garnished with extra fresh mint leaves, if desired.