Pakistani Grilled Lamb Chops (Chargha-Style Marinade)

About This Recipe

Grilled, yogurt-marinated meats hold an important place in Pakistani entertaining — the kind of dish brought out for guests, holidays, or a weekend when someone wants to fire up the grill properly. Lamb chops take especially well to this treatment, their richness standing up to a marinade built from garlic, ginger and warming spices. The yogurt does real technical work here, its acidity gently tenderizing the meat over a long marinade while the spice blend builds layers of flavor that penetrate rather than just coating the surface. High, direct heat on the grill is what finishes the job, charring the exterior while the marinade protects the interior from drying out too fast. Served simply with raw onion rings and lemon, these chops let the marinade and the grill do the talking — the kind of dish that turns an ordinary dinner into something worth the extra prep time.

Ingredients

Serves 4

• 8lamb chops
• 0.5 cupplain yogurt
• 4 clovesgarlic(minced)
• 1 tbspginger(grated)
• 2 tspgaram masala
• 1 tspground cumin
• 1 tsppaprika
• 0.5 tspturmeric
• 2 tbsplemon juice
• 1.5 tspfine sea salt
• 2 tbspvegetable oil
• 1onion(sliced into rings, for serving)
• 1lemon(cut into wedges)

Instructions

1. 1

   Marinate the chops

   Whisk yogurt, garlic, ginger, garam masala, cumin, paprika, turmeric, lemon juice and salt together. Coat the lamb chops thoroughly and marinate at least 2 hours, ideally overnight.

2. 2

   Bring to room temperature

   Remove the chops from the fridge 20 minutes before cooking so they cook evenly.

3. 3

   Heat the grill

   Heat a grill or grill pan to medium-high, brushing with oil to prevent sticking.

4. 4

   Grill the chops

   Cook 3-4 minutes per side for medium, until well-charred on the outside with an internal temperature of about 145°F (63°C).

5. 5

   Rest and serve

   Let the chops rest 5 minutes, then serve with raw onion rings and lemon wedges.

   Don't press down on the chops while grilling — that squeezes out the juices you worked to lock in with the marinade.

Variations

• •

  Use bone-in chicken pieces instead of lamb for a lighter, more everyday version.

• •

  Add a pinch of ground fennel to the marinade for extra warmth.

• •

  Serve with a mint-yogurt chutney on the side for a cooling contrast.

Storage

Refrigerate cooked chops in an airtight container up to 3 days. Reheat gently in a covered skillet to avoid drying them out further.

Frequently Asked Questions