It is important to use "hot" paprika in this recipe, to create the spicy red-chile coating for the lamb chops. Paprika, finely ground dried red-pepper pods, can vary in intensity from mild to pungent; most supermarkets only carry the mild variety. The lamb chops must marinate overnight or up to 3 days before grilling.
For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.