Smoked-Paprika Lamb Chops on the Asador

In a small bowl combine smoked paprika, minced garlic, olive oil, salt, and black pepper. Mix into a fragrant paste.

Pat the lamb chops dry with a paper towel. Coat each chop generously with the spice rub, pressing it into the meat. Let them sit at room temperature for 20 minutes while you fire up the asador.

Build a hot coal bed using hardwood charcoal or lump charcoal. You want a hot zone for direct searing and a medium zone for indirect cooking. The coals should be glowing orange with white ash edges.

Clean the grill grates with a wire brush and oil them lightly with a cloth dipped in olive oil.

Move chops to the medium zone. Continue cooking 4 to 6 more minutes, turning once, until internal temperature reaches 130°F for medium-rare. The meat should yield slightly when pressed but the bones should remain firmly attached.

Place lamb chops over the hot zone. Sear for 2 to 3 minutes per side without moving them, until a deep char crust forms. Listen for the sizzle and watch for smoke.

Move chops to the medium zone. Continue cooking 4 to 6 more minutes, turning once, until internal temperature reaches 130°F for medium-rare. The bones will pull away slightly when done.

Transfer chops to a cutting board. Squeeze fresh lemon juice generously over the charred surface. Lay rosemary sprigs on top and let everything rest for 5 minutes.

Serve the chops whole, letting each guest squeeze more lemon and brush with the resting juices. The char, smoke, and acid will speak for themselves.