These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.
I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.
While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).
Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.
You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!