• If your lamb chops have skin on (rather than just fat) remove that first with a sharp knife. We want to leave most of the fat behind to keep the lamb juicy.
  
• In a large bowl mix together the marinade ingredients until thoroughly combined.
  100 g (1/2 cup) Greek yoghurt, 1 tbsp ghee, 1 tbsp minced ginger, 1 tbsp garlic paste, 1 tbsp garam masala, 1 tsp Kashmiri chilli powder, 1 tsp paprika, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/4 tsp ground cinnamon, juice of a lemon
• Add in the lamb chops and massage in the marinade into the lamb. Cover and leave to marinade for 6 hours or up to 24 hours.
  12 lamb chops
  

Cooking on the BBQ

• Preheat your BBQ to a fairly high heat.
• Brush the bbq grill with oil to help prevent sticking
• Add the lamb chops to the BBQ grill and cook over a direct heat (above the coals) for 12-15 minutes (cooking time depends on thickness of the lamb chops) turning over a couple of times during cooking until golden and lightly charred.
• If you're using a meat thermometer you're aiming for an internal temperature of 54-57C/130-135F for medium-rare going up to 63-66C/145-150F medium-well.
• Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).
  fresh coriander (cilantro) to serve

Cooking in under the grill (broiler in the US)

• Preheat your grill (broiler) to high heat (around 240°C / 460°F)
• Line a baking tray with foil and place a wire rack on top (optional, but helps with air circulation and charring). Place the marinated lamb chops on top of the wire rack.
• Place the baking tray in the oven on the middle shelf (not too close to the heat) and cook for 12-15 minutes (cooking time depends on thickness of the lamb chops), turning over once halfway through.
• If you're using a meat thermometer you're aiming for an internal temperature of 54-57C/130-135F for medium-rare going up to 63-66C/145-150F medium-well.
• Rest for 5 minutes before serving sprinkled with some fresh coriander (cilantro).