Aim for medium-rare temperatures for lamb chops with a juicy texture and tender bite. Use a meat thermometer to check when the lamb loin chops reach 135°. Combine herbs and salt; rub over lamb chops.

Turn the chops over and cook for a further 2–3 minutes for medium-rare lamb. Add the butter and squeeze in the lemon juice. When the butter has melted, baste the chops then remove them from the ...

Add lamb, ensuring all ... about 3 minutes. Turn chops to the other side and place on the cooler side of the grill for the remaining 3-4 minutes for medium rare. Serve with Romesco Sauce.

Make the cumin yogurt: In a medium bowl, mix toasted cumin into yogurt. Season with a pinch of salt and a drizzle of olive oil. Coat lamb chops with 1 tablespoon olive oil and season with salt.