Grilled Yogurt-Mint Lamb Chops
serves 2-4
Plain yogurt does just fine for this refreshingly bright marinade, but you could easily substitute some thicker Greek yogurt for a slightly more sour tang to contrast with the meaty lamb chops - a Mediterranean touch. Don't blame us if you become mildly addicted to the Greek yogurt.
1/2 cup plain yogurt
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup finely chopped mint
salt and fresh ground black pepper
4 thick lamb chops
vegetable oil (for grill)
prep: 10 minutes
total: 2 hours 45 minutes
large bowl
grill (gas or charcoal)
grill brush
tongs
small bowl
digital instant-read meat thermometer
1. In a large bowl, whisk together the yogurt, olive oil, garlic, mint and a sprinkling of salt and pepper. Submerge the lamb chops in the marinade, cover the bowl with plastic wrap and refrigerate for 2-6 hours.
2. When you're ready to start cooking, preheat the grill. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. Take the chops out of the marinade and season on both sides with salt and pepper. Put the chops on the high-heat side of the grill and leave them alone to brown well on the first side, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chops and brown the other side, another 3-5 minutes or so.
4. Check the internal temperature of the chops with an instant-read meat thermometer. They're ready to come off the grill when they reach 135F for medium-rare. Cover them loosely with foil and let them rest 5 minutes before serving.
2. When you're ready to start cooking, preheat the grill. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. Take the chops out of the marinade and season on both sides with salt and pepper. Put the chops on the high-heat side of the grill and leave them alone to brown well on the first side, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chops and brown the other side, another 3-5 minutes or so.
4. Check the internal temperature of the chops with an instant-read meat thermometer. They're ready to come off the grill when they reach 135F for medium-rare. Cover them loosely with foil and let them rest 5 minutes before serving.
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