Spiced Grilled Lamb Chops (Asun)

Step 1

Pat the lamb ribs dry with paper towels, pressing gently all over to remove surface moisture so they will char better.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Pour 3 tablespoons olive oil into a small bowl, then stir in the minced garlic, 2 teaspoons paprika, 1 teaspoon cayenne pepper, and a pinch of salt and pepper until combined into a wet paste.

Step 4

Rub the spice paste all over both sides of the lamb ribs, working it into the meat with your fingers until every surface is coated.

Step 5

Place a grill grate or cast iron skillet over medium-high heat and let it warm until a drop of water sizzles and evaporates instantly, about 2 minutes.

Step 6

Lay the ribs directly on the hot grate or skillet in a single layer and sear without moving for 4 minutes until the surface turns deep brown with dark charred edges.

Step 7

Flip the ribs using tongs and sear the other side for 3 to 4 minutes until the meat is charred and feels firm to the touch but still yields slightly when pressed with your finger.

Step 8

Transfer the lamb ribs to a cutting board and let them rest for 3 minutes so the juices redistribute into the meat.

Step 9

Arrange the lamb ribs on a plate or serving board and serve immediately while still hot.