Dinner · Turkish

Chilli Ginger Lamb Chops

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 6, 2026

These lamb chops get a quick spiced marinade of garlic, ginger, lemon, and warm cumin that soaks in while you get on with your day. A few minutes over high heat is all it takes to leave them charred outside and juicy pink inside. It is the kind of hands-off recipe that tastes like you tried a lot harder than you did.

Jump to recipe
Chilli Ginger Lamb Chops

Why you'll love this

  • Just a handful of pantry spices and big flavour payoff.
  • The marinade does the work while you do nothing.
  • On and off the heat in about 6 minutes.
  • Naturally gluten-free and low in carbs.

EveryDayMeal recipe

Chilli Ginger Lamb Chops

Prep
10m
Cook
6m
Total
136m
Serves
4
Level
Easy

Ingredients

  • 4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp chilli powder
  • 1 tsp ground cumin
  • 8 lamb loin chops
  • to taste salt and pepper

Equipment

  • Mixing bowl
  • Hand blender
  • Barbecue or heavy griddle pan
  • Tongs

Instructions

  1. Add the garlic, ginger, lemon juice, olive oil, chilli powder, cumin, and a good pinch of salt and pepper to a bowl. Blitz with a hand blender until you have a smooth paste, which helps the flavour cling evenly to the meat.
  2. Rub the marinade over both sides of the lamb chops so every surface is coated, then cover and chill in the fridge for at least 2 hours or overnight, so the spices have time to work their way into the meat.
  3. Heat a barbecue or heavy griddle pan until very hot, which gives you a proper char rather than a grey, steamed result.
  4. Cook the chops for about 3 minutes on each side, until deeply browned outside but still pink and juicy in the middle. Rest them for a few minutes before serving so the juices settle back into the meat.

Tips from the kitchen

  • Bring the chops to room temperature for 20 minutes before cooking so they cook evenly.
  • Do not skip the resting step; it keeps the meat tender and juicy.
  • If using a griddle pan indoors, open a window and use an extractor since the spices can smoke a little on high heat.

Estimated nutrition per serving: 380 cal · 30g protein · 2g carbs · 28g fat

Make it your own

  • Swap chilli powder for smoked paprika for a milder, smokier version.
  • Use the same marinade on lamb leg steaks or chicken thighs.
  • Add a spoon of yogurt to the marinade for extra tenderness.

Storing & make-ahead

Store cooked chops in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or eat cold, sliced over salad. Marinated raw chops can be frozen for up to 2 months.

Good to know

Can I marinate the lamb overnight?
Yes, overnight gives the best flavour. A couple of hours works if you are short on time.
How do I know the chops are done?
Aim for a deep brown crust and a pink centre, roughly 3 minutes per side. Use a meat thermometer and pull them at 55C for medium-rare.
No barbecue, no problem?
A screaming hot griddle or cast iron pan gives you a great char indoors.
What should I serve alongside?
They go well with flatbread, a herby yogurt sauce, and a crisp tomato salad.

Related recipes