Grilled Lamb Chops with Garlic, Smoked Paprika and Lemon
Why this recipe works
- Bold seasoning: Garlic and smoked paprika coat the lamb directly, creating a savoury crust as the chops hit the hot grill.
- Fast cooking: Lamb chops cook quickly over high heat, making this a strong option when you want a substantial dinner without a long cook time.
- Fresh finish: Lemon added after resting brightens the rich lamb and smoky seasoning without dulling the grilled flavour.
Get the most out of this recipe
Timing notes
- Take off the chill: Let the rubbed chops sit at room temperature while the grill heats so they cook more evenly once they go over the fire.
- Rest before serving: A short rest helps the juices settle back into the meat before the lemon and parsley are added.
- Serve hot: These chops are best served straight after resting, while the exterior is still charred and the meat is juicy.
Common mistakes
- Starting on a lukewarm grill: A properly hot grate is important for quick charring; if the grill is not hot enough, the chops can cook through before they develop colour.
- Letting flare-ups scorch the meat: Move chops to a cooler part of the grill if dripping fat causes flames, rather than pressing them down.
- Cooking past the ideal point: Lamb chops can toughen if left too long over high heat, so check them early and adjust the position on the grill as needed.
Ingredient notes
- Choose well-trimmed chops: A little fat helps flavour and browning, but excessive surface fat can increase flare-ups on the barbecue.
- Smoked paprika matters: Smoked paprika gives the rub its rounded, smoky character; sweet paprika will be milder and less barbecue-like.
- Add lemon at the end: Squeezing lemon over the rested chops keeps the flavour fresh and avoids softening the charred crust during grilling.
Serving ideas
- Serve with simple sides: Grilled vegetables, herby potatoes, couscous or a crisp green salad all work well with the smoky lamb.
- Add a cooling sauce: A spoonful of yoghurt with herbs or a lemony garlic sauce complements the paprika and balances the richness.
- Wine pairing: Choose a medium-bodied red or a dry rosé with enough freshness to match the lemon and grilled flavour.
Equipment you'll need
Ingredients
Instructions
- Preheat a barbecue grill for high heat, aiming for a hot grate. Peel and finely grate the garlic into a bowl, then stir in the olive oil, smoked paprika and fine sea salt.
- Pat the lamb chops dry, then rub all over with the garlic and paprika oil. Leave at room temperature while the grill finishes heating.
- Grill the chops over high heat for 2 to 4 minutes per side, depending on thickness, until nicely charred and cooked to your liking. Use tongs to turn them and move any that are charring too quickly to a slightly cooler spot.
- Transfer the chops to a board and rest for 3 to 5 minutes. Meanwhile, cut the lemon and finely chop the parsley.
- Squeeze lemon over the rested chops and sprinkle with fresh parsley just before serving. Serve immediately while hot.
Recipe notes
Tips
- For the best char without drying out, make sure the grill is properly hot before the chops go on.
- If flare-ups occur from dripping fat, briefly move the chops to a cooler area rather than pressing them down.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the lamb until well done and piping hot throughout.
Substitutions
- Replace Smoked paprika with Sweet paprika for a milder, less smoky flavour.
- Replace Lemon with Lime for a sharper, more aromatic finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a hot grill or in a frying pan over medium heat just until piping hot, as overcooking will toughen the lamb.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
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