Chef John's Mint Orange Grilled Lamb

Begin by placing lamb chops in a large glass or ceramic container, allowing them to be fully immersed. Add olive oil, minced garlic, ground cumin, dried mixed herbs, black pepper, ground coriander, cinnamon sticks, red pepper flakes, and salt; thoroughly mix until the lamb is evenly coated with the marinade. Cover the container with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld together.

To prepare the grill, preheat it to high heat and lightly brush the grates with oil to prevent sticking. Once heated, place the lamb chops on the grill and sprinkle a pinch of salt over them. Grill for 4 to 7 minutes on the first side, depending on the size of the chops and rotating them a half turn about 1 minute before flipping. Flip the lamb chops over and grill for an additional 4 to 7 minutes, or until they reach your desired level of doneness.

For medium-rare lamb chops, use an instant-read thermometer to check the internal temperature. Insert the thermometer into the center of each chop and aim for a reading between 125 to 130 degrees F (52 to 54 degrees C). Once cooked, transfer the lamb chops to a serving dish and loosely tent them with foil.

Meanwhile, prepare the sauce by combining marmalade, fresh mint leaves, vinegar, and pepper flakes in a bowl. Mix the ingredients together until well combined.

Finally, brush the sauce over the grilled lamb chops and serve immediately.