These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling.
Yield: serves 4-6
4 hours, 25 minutes
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
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.
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.