How to Make Ina's Moroccan Grilled Lamb

Now that we’re in the full swing of grilling season, it can be all too easy to fall into a steady routine: hamburgers, hot dogs, veggie skewers, repeat. But as all-American as these dishes may have become, they actually come from grilling cultures outside the realm of the red, white, and blue. Those far-flung origins are a reminder of how easy it is to fire up your flame-kissed game with just a bit of global inspiration. Take this recipe for Moroccan lamb chops from JBF Award winner Ina Garten's latest cookbook, Cooking for Jeffrey, a 2017 James Beard Book Award nominee. Garten spices things up (literally) by employing a North African–influenced marinade. Simply soak the chops in a combination of yogurt, lemon, herbs, and spices and the rest is grilling 101: turn up the flame, salt the meat, cook, and serve. Get the recipe.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.