Grilled Chili-Rubbed Lamb Chops

These lamb chops get coated in a warm, earthy spice rub built on chili powder, cumin, thyme, and a hit of allspice that plays beautifully against the richness of the meat. A touch of sugar in the rub caramelizes over the high heat, giving each chop a dark, slightly sweet crust.

The overnight marination is where the magic happens. Four hours minimum, but a full night in the fridge lets the spices penetrate deep into the meat rather than just sitting on the surface. The flavor difference between four hours and overnight is substantial.

Hot pepper jelly as a condiment might sound unusual, but it’s brilliant here. The sweet heat and fruity tang of the jelly cuts through the fatty richness of grilled lamb the same way mint jelly does, but with way more personality.

Grill these over direct heat and don’t go past medium-rare. Lamb chops this thin dry out quickly, and the fat around the edges should be rendered and crispy, not chewy.

Pro Tips

• Trim excess fat but leave a thin border. It renders on the grill and bastes the meat as it cooks.
• Oil the grill grates well. The sugar in the rub will stick if you don’t.
• Let the chops rest for 5 minutes after grilling so the juices settle back into the meat.
• If broiling indoors, set the rack 4 inches from the element and crack the oven door slightly.

Variations

• Swap the allspice for smoked paprika for a deeper, smokier profile.
• Use the same rub on thick-cut pork chops or bone-in chicken thighs.
• Serve with a chimichurri instead of pepper jelly for a South American twist.