Fire up the Grill for Marinated Lamb Chops with Mint Yogurt Sauce!
I have a confession to make.
Red meat. I seldom eat it. Maybe a little bit here or there.
It’s not that I avoid it on principle. Not really, anyway. It’s more due to . . . meh.
When I serve a roast or steak for dinner, I usually just drop a platter of it in front of my carnivores, and let them tear into it. I’m typically not intrigued.
I’ve had the same feeling ever since I was little. I remember sitting in front of a plate of cold pot roast long after everyone had left the dinner table wondering how I was ever going to choke it down. To be fair, my mom’s a good cook, it was just this meat aversion kicking in. I ended up stuffing half of the beef into the pocket of my shorts so I could finally join my neighborhood friends outside. We then played a riotous game of tag during which I was chased down by every dog on the block.
Once in a long while, though, I actually do get a craving for red meat. One that won’t be satisfied by any tofu-legume-portabello-burger substitute.
Last night was one of those nights.
And so we had lamb. Glorious lamb seasoned in an olive oil, red wine, fresh herb marinade and then grilled to perfection. And I was a very happy girl. Especially with the herbed yogurt sauce that accompanied it.
Why do I now keep thinking, “You don’t eat no meat? That’s okay. I make lamb!”
And, speaking of which, a sequel to “My Big Fat Greek Wedding” is coming out soon.
Raise your hand high if you want to see it with me!
Okay. Back to the topic we came here to discuss.
(Um, put your hand down . . . Thanks.)
This recipe was fantastic, which is understandable because it came from my friend, Ina. Instead of using the rack of lamb that she suggests, I used lamb loin chops, and they worked wonderfully. Somehow she’s perfected the “simple yet delicious” formula and seems to apply it to everything she makes. This lamb is no exception. The marinade lends it a rich flavor and juiciness, and then the yogurt sauce tops it all off with tangy freshness. As a whole, it’s delish!
I served our lamb with a side of roasted potatoes with feta and rosemary and a cucumber and tomato salad.
And it hit the spot.
So much so, in fact, that, at the end of the meal, my pockets were empty and my dog went hungry.
Now that’s the sign of good meat!
I mean, lamb.
Recipe courtesy of: Ina Garten @ Foodnetwork.com
4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce:
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer.
Pour the marinade over the chops, turning to coat both sides.
Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side.
Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes.
Yogurt Mint Sauce:
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
Serve lamb hot with the cold Yogurt Mint Sauce.
A dinner of which even the Portokalos clan would approve!
Here’s the printable version.
Grilled, Marinated Lamb with Mint Yogurt Sauce
|Prep time||30 minutes|
|Cook time||2 hours, 10 minutes|
|Total time||2 hours, 40 minutes|
- 4 large garlic cloves
- 3 tablespoons fresh rosemary (chopped)
- 1 1/2 teaspoon dried oregano
- 1 1/2 teaspoon Kosher salt
- 3/4 teaspoons pepper
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 1/2 cup dry red wine
- 2 racks of lamb (frenched and cut into 8 chops each)
- 6 scallions, white and green parts (chopped)
- 1/2 cup fresh mint leaves (chopped)
- 2 tablespoons dill (minced)
- 1 pinch crushed red pepper flakes
- 1 tablespoon good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 7oz Greek yogurt (Fage works well)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper