Spiced Holiday Lamb Chops with Suji Uppalapati: A Festive Feast on Your Coyote Grill

The holidays are about warmth, celebration, and unforgettable flavors. This season, we’re trading the oven for the grill to create a show-stopping centerpiece that’s as impressive as it is delicious.

We partnered with home decor influencer Suji Uppalapati to bring you a recipe that’s perfect for holiday entertaining. Suji showed us how her festive, flavorful lamb chops, marinated with warm spices and grilled to juicy perfection, can elevate any gathering. Best of all, they come together with stunning ease on your Coyote grill.

Why This Recipe Shines on a Coyote Grill

This recipe is a perfect match for the power and precision of Coyote grills. The marinade, rich with yogurt and spices, needs a fierce, even sear to lock in juices and create a flavorful crust, which is exactly what the Coyote’s high-heat performance delivers.

Powerful, Precise Heat: From a 500°F sear to a gentle two-zone finish, the Coyote’s control is key for achieving succulent, perfectly cooked lamb.
Flavor You Can’t Replicate: That signature grilled char combined with the aromatic garlic, ginger, and cumin creates a depth of flavor that defines holiday feasting.
The Ultimate Entertaining Tool: Impress your guests by grilling a beautiful, festive meal right before their eyes, keeping the kitchen free for other preparations.

Suji Uppalapati’s Holiday Grilled Lamb Chops

Equipment

SL Series Grill

Ingredients

8–10 lamb chops (about 1.5–2 lb)
2 tbsp olive oil
2 tbsp thick yogurt (or Greek yogurt)
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1–1½ tsp kosher salt
1 tsp black pepper
1 tsp paprika or Kashmiri chili powder
1 tsp ground cumin
1 tsp garam masala (optional)
1 tbsp lemon juice
1 tbsp chopped rosemary or cilantro (optional)

For Serving & Garnish:

Fresh lemon wedges
Flaky sea salt
Mint chutney, grilled vegetables, or warm naan
Holiday Tip: Pomegranate arils and fresh herbs for garnish

Instructions

1. Marinate the Chops: Pat the lamb chops dry with paper towels. In a bowl, whisk together all marinade ingredients: olive oil, yogurt, garlic, ginger, salt, pepper, spices, and lemon juice. Coat the chops evenly, cover, and marinate for at least 30 minutes. For the best flavor, let them marinate for 4–8 hours in the refrigerator.

2. Coyote Grill Setup: Preheat your Coyote grill to high heat (450–500°F) for 10-15 minutes. Clean the grates thoroughly and lightly oil them. For thicker chops, create a two-zone fire by turning one burner to low—this gives you a perfect sear-and-finish setup.

3. Grill to Perfection: Place the lamb chops on the direct high heat. Close the lid and grill for 3-4 minutes per side for medium-rare, adjusting for thickness. You should be looking for an internal temperature of around 130–145°F.

4. Rest & Serve: Remove the chops from the grill and let them rest for 5 minutes. This is essential for juicy, tender meat. Finish with a squeeze of fresh lemon juice and a sprinkle of flaky salt.

5. Create a Festive Plate: Serve with mint chutney, grilled vegetables, or warm naan. For that special holiday touch, garnish the platter with pomegranate arils and fresh herbs. The bursts of color and flavor make it truly celebratory.

Make Your Backyard Your Holiday Dining Room with Coyote Outdoor

This holiday season, redefine tradition with the power of your grill. As Suji Uppalapati’s recipe shows, a Coyote grill isn’t just for weekend burgers; it’s the ultimate tool for creating a memorable, flavorful, and surprisingly simple holiday feast.

Ready to create your own holiday grilling masterpiece? Share your festive plates with us on social media by tagging us on Instagram or Facebook. We can’t wait to see what you cook up.

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