Ingredients

• 6 lamb shoulder chops (about 8 oz. each), trimmed
• 1 large yellow onion, sliced crosswise into 1/2-inch-thick rings
• Kosher salt and freshly ground black pepper
• 1 cup plain, whole-milk yogurt
• 3 Tbsp. extra-virgin 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

Instructions

1. Place the lamb chops and onion in a 9-by-13-inch baking dish; season with salt and pepper. Stir together the yogurt, oil, cumin, cardamom, garlic paste, lemon zest and juice; rub the marinade over the lamb. Cover with plastic wrap and refrigerate for 4 hours.
2. Heat a charcoal or gas grill to medium-high. (Alternatively, heat a grill pan over medium-high.) Remove the lamb from the 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 the lamb.