Start with trimmed racks of lamb and locate the bones. Using a sharp knife, slice the rack into individual chops. If you prefer a thicker cut, you can keep two bones per chop.
In a large bowl, spoon in some full-fat yogurt — this will be the base of your marinade. To that, mix in a spoonful of hot pepper paste and a generous dollop of garlic paste, or freshly mashed garlic if you prefer. Squeeze in fresh lemon juice, some hot honey, and a light drizzle of olive oil.
Now season the mixture generously with chipotle chili powder, paprika, and garlic powder. Whisk everything together until smooth and combined.
Lightly salt the lamb chops directly, then drop them into the marinade, making sure every piece is fully coated. Cover and let the lamb marinate for at least a few hours, overnight if possible.
When ready to cook, heat your grill until it’s hot and slightly smoking. Lay each lamb chop on the grill, letting it sear until it naturally releases from the grates. Flip and cook the other side until beautifully charred and fully cooked through.
While the lamb cooks, prepare your dipping sauce. In a small bowl, whisk together full-fat yogurt, a drizzle of honey (hot or regular), and a squeeze of lemon juice.
Serve the grilled lamb chops immediately, next to a pile of fries and your yogurt-honey sauce on the side. Dip each chop generously into the sauce, and enjoy!

LAMB CHOPS

SPICY GARLIC BUFFALO TENDERS