Moroccan Marinated Lamb Blade Chops - cooking recipe

Ingredients

32 ounces kefir or 32 ounces whole milk plain yogurt
1/3 cup ras el hanout spice mix, plus more (about 1.6 ounce jar, for serving)
8 smashed garlic cloves
3 tablespoons kosher salt
8 1/2 inches thick lamb blade chops
cilantro leaves and thinly sliced scallion (for serving)
vegetable oil (for brushing)

Preparation

Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.