Grilled Lemon and Rosemary Lamb Chops

Recipe View In a bowl, whisk together the yogurt, lemon zest and juice, crushed garlic, minced rosemary, chili paste, dried oregano, salt, pepper, and cinnamon until well combined. (5 minutes)

Recipe View Transfer the marinade to a resealable plastic bag. Add the lamb chops, ensuring they are thoroughly coated with the marinade. Squeeze out any excess air and seal the bag tightly. (2 minutes)

Recipe View Marinate the lamb chops in the refrigerator for a minimum of 4 hours, or ideally, for 8-10 hours to allow the flavors to fully penetrate the meat. (Marinating time: 4-10 hours)

Recipe View When ready to grill, preheat your outdoor grill to medium heat and lightly oil the grates to prevent sticking. (10 minutes)

Recipe View Remove the lamb chops from the marinade and gently scrape off any excess. Discard the used marinade responsibly. Season the chops with additional salt and pepper to taste. (2 minutes)

Recipe View Place the lamb chops on the preheated grill and cook for approximately 3-4 minutes per side for medium-rare, or until an instant-read thermometer inserted into the center registers 130°F (54°C). Adjust cooking time according to your desired level of doneness. (6-8 minutes)

Recipe View Once cooked, remove the lamb chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. (5 minutes)