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Grilled lamb chops scottadita

SERVINGS
Serves 6 Servings
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
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Ingredients

  • 1/4 cup coarsely chopped mint, plus 4 whole sprigs for garnish
  • 1 tablespoon sugar
  • 24 tablespoon lamb rib chops (about 3 1/2 pounds)
  • 1 cup goat¹s-milk yogurt (coach farm)
  • 1 tablespoon cumin seeds, toasted and finely ground in a spice grinder
  • Preparation

    Baking Directions:

    Combine two-thirds of the lemon zest (reserve the rest for garnish), the chopped mint, sugar, and 1 teaspoon each salt and pepper in a food processor and process until the mixture has the texture of coarse sand. Rub each chop well on both sides with a little of the mint mixture. Place on a baking sheet or platter, cover, and set aside at room temperature. Preheat a gas grill or prepare a fire in a charcoal grill. Combine the yogurt and cumin in a small bowl, blending well. Season with salt and pepper and transfer to a small serving bowl. Set aside. Grill the chops, turning once, until medium-rare, about 2 minutes on each side. Pile the chops on a serving platter and garnish with the reserved lemon zest and the mint sprigs. Set out the cumin yogurt next to the platter, and serve immediately.

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