Best 6 Grilled Lamb Chops With Yogurt And Mint Recipes

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• 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. Serve hot with the cold 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.

GRILLED LAMB CHOPS WITH YOGURT AND MINT

Steps:

• Trim excess fat from the chops. In a small bowl, mix together the mustard, soy sauce, olive oil, yogurt garlic and mint leaves. Spread the mixture over the lamb on both sides and marinate for 2 to 3 hours.
• Season the chops with salt and pepper. Grill four to five minutes on each side for medium rare. Serve the lamb liberally garnished with mint leaves.

LAMB CHOPS WITH MINT-YOGURT MARINADE

Steps:

• Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

LAMB CHOPS WITH YOGURT-MINT SAUCE

Steps:

• Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
• Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
• Serve topped with yogurt-mint sauce.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
• Heat your grill to high.
• Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
• Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
• At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
• Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.

GRILLED LAMB CHOPS WITH MINT CHUTNEY

Steps:

• Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
• When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.