Grilled Lemon and Rosemary Lamb Chops

Ingredients

• 0.5 cups plain yogurt
• 1 large lemon , zested and juiced
• 4 cloves garlic , crushed
• 2 tablespoons minced fresh rosemary
• 1 tablespoon chile paste
• 1 teaspoon dried oregano
• 1 teaspoon salt , or more to taste
• 0.5 teaspoons ground black pepper , or more to taste
• 0.25 teaspoons ground cinnamon
• 8 lambs loin chops

Instructions

1. 1

   Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.

2. 2

   Preheat an outdoor grill for medium heat and lightly oil the grate.

3. 3

   Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.

4. 4

   Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.