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Ingredients

Prep Notes (one per line) Instructions

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 tsp salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add 5 tbl olive oil and pulse to combine.

Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a smll bowl, whisk together the yogurt, Srirarcha and lemon juice and spread evenly on the lamb chops. Cover, refrigerate and allow to marinate for 6 to 24 hours.

Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with couscous on the side, like a cool-headed tyrant of seasoning.