These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. This recipe first appeared in our March 2014 issue with the story Milk's Finest Hour.
Grilled Yogurt-Marinated Lamb Shoulder Chops
These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling.
6 lamb shoulder chops (about 8 oz. each), trimmed
1 large yellow onion, sliced crosswise into 1⁄2"-thick rings
Kosher salt and freshly ground black pepper, to taste
1 cup plain full-fat yogurt
3 tbsp. olive oil
2 1⁄2 tsp. ground cumin
2 tsp. ground green cardamom
8 cloves garlic, mashed into a paste
Zest and juice of 1 lemon
6 medium seedless oranges, ends trimmed, halved crosswise
Place lamb and onion in a 9" × 13" baking dish; season with salt and pepper. Stir yogurt, oil, cumin, cardamom, garlic paste, zest, and juice in a bowl; rub over lamb. Cover with plastic wrap; chill 4 hours.
Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove lamb from marinade and grill, flipping once, until slightly caramelized and cooked to desired doneness, 10–12 minutes for medium; transfer to a serving platter. Grill onion and oranges until slightly charred and tender, 5–7 minutes; serve alongside lamb.