Description
Succulent lamb chops from Ina Garten’s kitchen bring Mediterranean flavors to your dinner table. Rosemary, garlic, and lemon create a simple yet elegant marinade that elevates this classic protein into a restaurant-worthy meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 racks of lamb (6 to 7 ribs each), cut into chops
- 1 ½ cups (12 ounces) plain whole-milk Greek yogurt
- 5 tablespoons (75 milliliters) good olive oil, plus extra for the grill
Spices and Seasonings:
- 6 large garlic cloves
- 1 ½ tablespoons ground turmeric
- 1 tablespoon whole coriander seeds
- 1 tablespoon ground cumin
- 1 tablespoon lemon zest (from 2 lemons)
- Kosher salt
- 1 ½ teaspoons Sriracha
Fresh Herbs and Liquid Ingredients:
- ⅓ cup fresh mint leaves, julienned
- 3 tablespoons (45 milliliters) freshly squeezed lemon juice
Instructions
- Craft the aromatic marinade by combining minced garlic, fresh mint leaves, ground turmeric, crushed coriander seeds, ground cumin, and lemon zest in a food processor. Sprinkle kosher salt and pulse until the mixture forms a smooth consistency. Slowly incorporate 5 tablespoons (75 milliliters) of extra-virgin olive oil, blending until ingredients are thoroughly integrated.
- Arrange lamb chops in a non-reactive dish, generously coating each piece with the herb-infused mixture. In a separate bowl, whisk Greek yogurt with Sriracha sauce and freshly squeezed lemon juice until uniformly blended. Spread the yogurt marinade evenly over the lamb chops, ensuring complete coverage. Seal the dish with plastic wrap and refrigerate for a minimum of 6 hours, allowing flavors to intensify (up to 24 hours for maximum depth).
- Prepare the charcoal grill, heating until coals reach high temperature. Lightly brush grill grates with cooking oil to prevent meat from adhering and facilitate elegant grill marks.
- Position lamb chops 5 to 6 inches (12.7 to 15.24 centimeters) above hot coals. Grill with yogurt-coated side facing upward for 4 to 5 minutes. Carefully flip chops and continue grilling for an additional 3 to 4 minutes, targeting medium-rare doneness with a beautiful caramelized exterior.
- Remove grilled lamb chops and transfer to a clean serving plate. Loosely tent with aluminum foil, allowing meat to rest for 10 minutes. This crucial resting period enables internal juices to redistribute, ensuring maximum tenderness. Serve immediately alongside couscous or preferred accompaniments.
Notes
- Unlock the secret to restaurant-quality lamb chops with this foolproof Mediterranean-inspired marinade that transforms ordinary meat into a gourmet experience.
- Overnight marinating works magic, allowing yogurt and spices to deeply penetrate and tenderize the lamb, creating melt-in-your-mouth texture.
- Charcoal grilling adds an irresistible smoky depth that elevates the herb-infused meat beyond typical backyard cooking.
- Flexibility is key – swap herbs, adapt to bone-in or boneless cuts, and experiment with accompanying sides like tzatziki or couscous.
- Mastering the medium-rare doneness guarantees juicy, flavorful lamb chops that will impress even the most discerning dinner guests.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 533 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 39 g
- Saturated Fat: 9 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 100 mg