Grilled Lamb Chops With Cucumber Sauce
serves 4
Cool cucumber sauce compliments the rich flavors of grilled lamb.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 lamb chops, each 1-inch thick
1 teaspoon garlic powder
1 medium cucumber
3/4 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 tablespoon red or white wine vinegar
1 clove garlic, minced
1 tablespoon chopped parsley
1 clove garlic, finely chopped
1 cup yogurt
1/2 teaspoon hot pepper sauce
prep: 10 minutes
total: 1 hour
bowl
broiling pan or grill
1. Rub the lamb steaks with a generous sprinkling of salt and pepper and the garlic powder. Refrigerate for at least 15 minutes or as long as several hours.
2. Peel the cucumbers, split them in half lengthwise, scrape out the seeds, and chop coarsely. Toss with salt and set aside for 10 minutes. Squeeze cucumber slices gently to remove excess liquid and toss the slices with the olive oil, lemon juice, vinegar, garlic and salt and pepper to taste. Refrigerate for at least 15 minutes.
3. Mix in the parsley, garlic, yogurt and hot pepper sauce. Season to taste with salt and pepper. Set aside.
4. Grill or broil the lamb very close to a hot fire (3 minutes per side for rare, 2 to 3 inches from the fire for 5 minutes per side for medium, or 4 inches from the fire for 7 minutes per side for well done). Let rest for 5 minutes and serve with the sauce.
