Spiced Grilled Lamb Chops (Asun)

Nigerian street-food classic: tender lamb ribs charred over high heat with a smoky spice crust. Quick, bold, and utterly addictive.

boldrusticnigerianlambcharredtenderjuicyweeknight

Ingredients

1
Pat the lamb ribs dry with paper towels, pressing gently all over to remove surface moisture so they will char better.
2
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
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.
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.
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.
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.
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.
8
Transfer the lamb ribs to a cutting board and let them rest for 3 minutes so the juices redistribute into the meat.
9
Arrange the lamb ribs on a plate or serving board and serve immediately while still hot.

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