Spicy lamb chops are a quick and fancy dinner to make at home. A simple and easy meal for a romantic date night or parties.
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Grilled lamb chops
This is a very simple recipe with few spices that are already there in your cabinet. The main flavor base here is cumin, paprika, garlic and a pinch of cayenne.
Paprika really gives these chops a bold and distinctive flavor, especially if you use smoked paprika. Finishing it off with a slather of BBQ sauce makes a lovely sticky crust, which gives a hint of sweetness to this delicate cut.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Adaptable recipe – make it your own!
- Make them extra spicy with more of your favorite hot sauce of even chili flakes.
- Add more herbs like rosemary, oregano, or garam masala for extra flavor.
- Add a bit of honey or maple syrup to the marinade.
Before you begin: essential tools
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- Grilling pan
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a glass container, mix in all the marinade ingredients.
- Add lamb chops and rub the spice mix over to coat. Refrigerate for a couple of hours.
- Take them out of the fridge while you heat your outdoor grill, a cast-iron pan, or a grill pan over medium-high heat. Place lamb chops on the hot griddle pan and cook for 3-4 minutes per side for medium.
- Brush each side with some BBQ sauce and grill for another minute. Rest for 10 minutes before serving.
Your questions answered: FAQs
It is better to eat lamb chops at medium as when it is heated up until well done it gets tough. They vary in thickness but your meat thermometer should read 125F for medium-rare to 135 for medium.
Lamb chops are sweet and earthy and this goes very well with strong and earthy spices and herbs. For example rosemary, cumin, tarragon,oregano and cinnamon add a nice touch.
My notes
- Allow the lamb chops to marinate for at least 30 minutes, but ideally for 1-2 hours.
- Before cooking, let the lamb chops come to room temperature for about 20 minutes. This helps them cook more evenly.
- Make sure to add lamb chops to a hot pan. This locks in moisture and gives a nice crust.
Storage and reheating
Refrigerate - Store cooked chops in an airtight container for up to 3 days.
Freeze - Place marinated lamb chops in a freezer-safe bag and freeze for up to 2 months. Defrost in the fridge overnight; the chops will get marinated while defrosting at night.
Reheat- Reheat gently in a skillet or oven until warmed through.
Make Ahead
Marinate lamb chops overnight for maximum flavor then grill as usual.
Perfect pairings: what to serve with
The bold flavors of these spicy lamb chops pair well with various sides. I like to serve them with yogurt-based recipes like Ayran or this Greek yogurt dill sauce for a refreshing side. A simple side of grains like Instant pot Basmati rice or pesto couscous is excellent to absorb the delicious juices of the chops.
Add a side of Greek salad with feta for something tangy or this easy air fryer frozen broccoli that pairs well with some lime wedges.
Don't be surprised but the fluffy, buttery goodness of these Cracker Barrel biscuits complements the bold flavors of these lamb chops very well.
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Spicy lamb chops
Ingredients
- 1 ½ teaspoon ground cumin.
- 1 teaspoon paprika.
- 1 Tablespoon olive oil.
- 3 garlic cloves.
- 1 ¼ teaspoon salt or to taste.
- 1 teaspoon black pepper.
- ½ teaspoon cayenne pepper or to taste.
- 2 tablespoons barbeque sauce
- 1 pound lamb chops about 5 pieces.
Instructions
- In a bowl, combine the first 7 ingredients.
- Add the lamb, and rub each on both sides.
- Cover and refrigerate for a couple of hours.
- Grill on an outside grill or stove top for 3-4 minutes each side for medium doneness.
- Brush each side with BBQ sauce and continue to grill for another minute per side.
- Cover and let it rest for 5-10 minutes before cutting.
Nutrition
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