Grilled Indian Spiced Lamb Chops

In a large bowl, combine 1.5 lbs of lamb chops, 2 tablespoons of ginger paste, 2 cloves of minced garlic, 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/4 cup of plain yogurt. Ensure the lamb is fully coated.

Cover the bowl and marinate the lamb in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to fully meld.

Preheat your grill to medium-high heat (around 400°F or 200°C). Lightly oil the grill grates.

Remove the lamb chops from the marinade, letting any excess drip off. Place the lamb chops on the hot grill.

Grill each chop for about 6-8 minutes per side for medium-rare, or longer to your preference. Avoid overcrowding the grill; work in batches if necessary.

Check the internal temperature with a meat thermometer; aim for 145°F (63°C) for medium-rare, 160°F (71°C) for medium.

Remove the grilled lamb from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute.