Chicken, Seafood & Meat/ Low Carb/ Under 30 minutes

Grilled Lamb Chops

Grilled Lamb Chops- mediterranean rubbed chops, garam masala kitchen

Lamb is the favorite meat in my house. You can present it in any preparation like kebab, curry or chops, chances are, there won’t be any left-overs. Different preparations have different cooking times, but this particular recipe is one of my weeknight specialities. With a prep time of under 10 minutes and a cooking time of 6 minutes- this is one of my “dinner in 30” recipes. It pairs great with my lemon saffron rice/quinoa or a warm pita with a greek salad.

Video coming soon!

Grilled Lamb Chops

Print Recipe
Serves: 4 Cooking Time: 30 minutes


  • 1 tablespoon plain whole milk Greek yogurt
  • 2 tablespoons EVOO
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon crushed pepper flakes
  • 1/2 teaspoon cayenne pepper
  • Zest of one lemon
  • 1 teaspoon. freshly squeezed lemon juice
  • 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon ginger-garlic taste
  • 1 rack of lamb yields 8 lamb chops



In a medium bowl, combine all ingredients except lamb chops and mix well with a fork. Wipe dry, cut and lay flat all the chops on a platter/tray. Generously brush the marinade on all over the lamb chops coating all sides. Cover and keep aside for 15 minutes.


Heat a wide skillet over medium-high heat (takes around 3-4 minutes). Place the chops in the pan.Cook 3 minutes each side for well done chops. Reduce to 2 minutes each side for medium rare doneness. Use the same time guideline if using an outdoor grill.


Transfer the chops to a platter and rest for 5 minutes. Serve with lemon-saffron rice or warm pita bread and a greek salad.


Ask your meat person to cut the rack of lamb into 8 individual chops, or, using the bone as a guide- cut into 8 chops of around 3/4" thickness). The chili flakes and cayenne can be reduced or omitted to suit your spice preference.


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