PepperPunch Signature Grilled Lamb Chops

These chops are marinated in a bold blend of yogurt and spices, then grilled to perfection for that iconic Texas-sized flavor.

Ingredients

• 5-6 Frenched lamb chops

• 2 tbsp Blaze Well (use Spicy for maximum heat or Regular for a balanced kick)

• 1/4 cup Greek yogurt (helps the spices stick and tenderizes the meat)

• 1 tbsp Ginger-garlic paste

• 1 tbsp Lemon juice

• 2 tbsp Vegetable oil or melted ghee

• 1 Large white onion, sliced (for serving)

• Garnish: Fresh lemon wedges and chopped cilantro

Instructions

1. The Marinade: In a large bowl, whisk together the Greek yogurt, Blaze well, ginger-garlic paste, lemon juice, and 1 tablespoon of oil.

2. Coat the Chops: Pat the lamb chops dry with a paper towel. Massage the marinade thoroughly into each chop, ensuring they are completely coated in that rich red spice base.

3. Marinate: For the best flavor, cover and refrigerate for at least 2 hours (or overnight for a deeper "punch").

4. The Sizzle: Heat a cast-iron skillet or grill to medium-high heat. Add a splash of oil.

5. Grill: Place the chops on the hot surface. For a medium-rare finish, sear for about 3-4 minutes per side until you get those beautiful charred edges seen in the photo.

6. The Onions: While the meat rests, quickly toss the sliced onions into the same pan for 1-2 minutes until they are slightly softened and have picked up the leftover spices.

7. Serve: Arrange the chops over the bed of onions on a warm platter. Garnish with a squeeze of fresh lemon to brighten the spices.