Grilled Lamb Chops with Lemon Herb Yogurt
By Stephanie Engoy
Images
Serves
4
Ingredients
For the lamb:
2 - 2.5 lbs rack of lamb, excess fat trimmed and sliced into chops
1/2 cup extra virgin olive oil
4-5 garlic cloves, minced
1 medium shallot, minced
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
Zest and juice of 1 lemon
Salt and pepper, to taste
For the lemon herb yogurt:
1 cup plain greek yogurt
1/2 tbsp extra virgin olive oil
2 tbsp fresh chopped dill
2 tbsp fresh chopped mint
1 tbsp garlic, microplaned or finely minced
Zest and juice of 1 lemon
Salt and pepper, to taste
Fresh mint, for garnish
2 - 2.5 lbs rack of lamb, excess fat trimmed and sliced into chops
1/2 cup extra virgin olive oil
4-5 garlic cloves, minced
1 medium shallot, minced
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
Zest and juice of 1 lemon
Salt and pepper, to taste
For the lemon herb yogurt:
1 cup plain greek yogurt
1/2 tbsp extra virgin olive oil
2 tbsp fresh chopped dill
2 tbsp fresh chopped mint
1 tbsp garlic, microplaned or finely minced
Zest and juice of 1 lemon
Salt and pepper, to taste
Fresh mint, for garnish
Procedure
In a bowl, combine the extra virgin olive oil, garlic, shallot, rosemary, thyme, lemon zest and lemon juice. Season the marinade with salt and pepper to taste, then place the lamb chops in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover the dish and refrigerate for at least 1 hour, but preferably overnight.
Prepare the lemon herb yogurt sauce by mixing together the plain greek yogurt, extra virgin olive oil, dill, mint, garlic, lemon zest and lemon juice. Season with salt and pepper to taste and stir until well combined. Cover and refrigerate until ready to serve.
Once the lamb has marinated, preheat your grill to medium-high heat. Once the grill is hot, grill the lamb chops for about 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, the internal temperature should reach 145°F.
Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving.
Layer the yogurt sauce on a large serving platter, then place the lamb chops on top. Garnish with fresh mint leaves and enjoy!
Prepare the lemon herb yogurt sauce by mixing together the plain greek yogurt, extra virgin olive oil, dill, mint, garlic, lemon zest and lemon juice. Season with salt and pepper to taste and stir until well combined. Cover and refrigerate until ready to serve.
Once the lamb has marinated, preheat your grill to medium-high heat. Once the grill is hot, grill the lamb chops for about 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, the internal temperature should reach 145°F.
Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving.
Layer the yogurt sauce on a large serving platter, then place the lamb chops on top. Garnish with fresh mint leaves and enjoy!
Grilled Lamb Chops with Lemon Herb Yogurt
By Stephanie Engoy
Serves
4
Ingredients
For the lamb:
2 - 2.5 lbs rack of lamb, excess fat trimmed and sliced into chops
1/2 cup extra virgin olive oil
4-5 garlic cloves, minced
1 medium shallot, minced
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
Zest and juice of 1 lemon
Salt and pepper, to taste
For the lemon herb yogurt:
1 cup plain greek yogurt
1/2 tbsp extra virgin olive oil
2 tbsp fresh chopped dill
2 tbsp fresh chopped mint
1 tbsp garlic, microplaned or finely minced
Zest and juice of 1 lemon
Salt and pepper, to taste
Fresh mint, for garnish
2 - 2.5 lbs rack of lamb, excess fat trimmed and sliced into chops
1/2 cup extra virgin olive oil
4-5 garlic cloves, minced
1 medium shallot, minced
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
Zest and juice of 1 lemon
Salt and pepper, to taste
For the lemon herb yogurt:
1 cup plain greek yogurt
1/2 tbsp extra virgin olive oil
2 tbsp fresh chopped dill
2 tbsp fresh chopped mint
1 tbsp garlic, microplaned or finely minced
Zest and juice of 1 lemon
Salt and pepper, to taste
Fresh mint, for garnish
Procedure
In a bowl, combine the extra virgin olive oil, garlic, shallot, rosemary, thyme, lemon zest and lemon juice. Season the marinade with salt and pepper to taste, then place the lamb chops in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover the dish and refrigerate for at least 1 hour, but preferably overnight.
Prepare the lemon herb yogurt sauce by mixing together the plain greek yogurt, extra virgin olive oil, dill, mint, garlic, lemon zest and lemon juice. Season with salt and pepper to taste and stir until well combined. Cover and refrigerate until ready to serve.
Once the lamb has marinated, preheat your grill to medium-high heat. Once the grill is hot, grill the lamb chops for about 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, the internal temperature should reach 145°F.
Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving.
Layer the yogurt sauce on a large serving platter, then place the lamb chops on top. Garnish with fresh mint leaves and enjoy!
Prepare the lemon herb yogurt sauce by mixing together the plain greek yogurt, extra virgin olive oil, dill, mint, garlic, lemon zest and lemon juice. Season with salt and pepper to taste and stir until well combined. Cover and refrigerate until ready to serve.
Once the lamb has marinated, preheat your grill to medium-high heat. Once the grill is hot, grill the lamb chops for about 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, the internal temperature should reach 145°F.
Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving.
Layer the yogurt sauce on a large serving platter, then place the lamb chops on top. Garnish with fresh mint leaves and enjoy!