These seasonal lamb chops are celebrated with a tangy, lemon-herb yogurt sauce. A simple sauce that highlights the the richness of the chops. Enjoy with a side of couscous or roasted potatoes and an herby beet salad.
Grilled Lamb Chops with Fresh Herb Sauce
Serves 4
Lamb Chops
- 12 lamb rib chops (3 pounds)
- 1 1/4 teaspoons salt
- 3/4 teaspoon sugar
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh oregano
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 1 shallot, minced
- 1 garlic clove, minced
Yogurt
- 1 cup plain, whole-milk Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1 small shallot, minced
- 1 small garlic clove, minced
- Kosher salt and freshly ground pepper
- Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours.
- In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
- In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.
- Preheat a grill pan. Grill the lamb chops over moderate heat, turning once, until pink in the center, about 7 minutes total. Transfer to plates. Spoon the yogurt alongside the chops and serve. Adapted from: FoodandWine
