Grilled Lemon and Rosemary Lamb Chops

Step 1
Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.

Step 2
Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 3
Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.

Step 4
Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.