Ingredients
Units
Scale
- For the Lamb Chops and Herb Marinade:
- 8 lamb chops (about 1.5 inches thick)
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
For the Vinegar-Mustard Baste:
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- Salt and freshly ground black pepper, to taste
For the Mint and Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/4 cup fresh mint leaves, finely chopped
- 1 tablespoon olive oil
- 2 teaspoons honey
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
For the Grilled Garnishes:
- 2 lemons, halved
- A few sprigs of rosemary
Instructions
- Marinate the Lamb:
- In a large bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper.
- Add the lamb chops, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Mint and Yogurt Sauce:
- In a bowl, mix the Greek yogurt, chopped mint, olive oil, honey, lemon juice, and minced garlic.
- Season with salt and pepper to taste. Refrigerate until ready to serve.
- Prepare the Vinegar-Mustard Baste:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper. Set aside for basting the lamb chops during grilling.
- Preheat the Grill:
- Preheat your grill to high heat.
- Grill the Lamb Chops:
- Remove the lamb chops from the marinade, letting excess drip off. Discard the leftover marinade.
- Just before grilling, dip each lamb chop into the vinegar-mustard baste, ensuring each side is well coated.
- Place the lamb chops on the hot grill. Grill for about 1-2 minutes on one side, depending on your preference for doneness.
- Flip the chops over and grill for an additional 1-2 minutes for medium-rare, or adjust the time based on how well done you like your lamb.
- Grill the Garnishes:
- While the lamb is resting, place the lemon halves and rosemary sprigs on the grill. Grill them for about 1-2 minutes, just until they have nice grill marks and the lemons are slightly caramelized.
- Rest and Serve:
- Let the grilled lamb chops rest for a few minutes after taking them off the grill.
- Serve the lamb chops garnished with the grilled lemons and rosemary sprigs. Offer the Mint and Yogurt Sauce on the side for guests to add to their liking.
