Marinated Lamb Chops with Mint and Cilantro Yogurt Sauce Recipe
Delicious, juicy and tender marinated lamb chops are grilled to perfection and served with an herby mint and cilantro yogurt sauce!
Equipment
- Blender regular electric or immersion
- Large bowl for the marinade and lamb chops
- Plastic Wrap to cover the marinade
- Small bowl for the yogurt sauce
- Grill to cook the lamb
- Instant read thermometer or meat thermometer
Ingredients
For the Lamb Chop Marinade
- 1 rack of lamb (1.5-2 lbs) trimmed and cut into 8 individual lamb chops
- ½ cup neutral oil such as avocado, grapeseed, etc.
- ½ cup dry white wine sauvignon blanc or pinto grigio
- 1 lemon zest and juice
- ¼ cup fresh mint leaves packed
- ½ small yellow onion
- 2 cloves garlic
- 1 teaspoon ground cinnamon
- 1 Tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Sauce
- 5 ounces Greek Yogurt
- 1 Tablespoon fresh cilantro leaves finely chopped
- 2 Tablespoons fresh mint leaves finely chopped
- Zest of 1 lemon
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Dash of Champagne vinegar
Instructions
Prepare the Marinade
- Add all of the marinade ingredients to a blender and blend until smooth. Pour into a large bowl.1 rack of lamb (1.5-2 lbs), ½ cup neutral oil, ½ cup dry white wine, 1 lemon, ¼ cup fresh mint leaves, ½ small yellow onion, 2 cloves garlic, 1 teaspoon ground cinnamon, 1 Tablespoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper
Marinate the Lamb
- Cut the lamb into individual chops, and add the individual lamb chops to the bowl of marinade, ensuring that all of the meat is fully submerged. Cover with plastic wrap and place the bowl in the refrigerator for three hours. Remove the bowl from the refrigerator 30 minutes prior to grilling to bring the lamb closer to room temperature.
Make the Sauce
- While the lamb marinates, add all of the sauce ingredients to a small bowl and mix with a spatula until combined. Cover and refrigerate until the lamb is ready to grill, then remove the sauce to take some of the chill from it.5 ounces Greek Yogurt, 1 Tablespoon fresh cilantro leaves, 2 Tablespoons fresh mint leaves, Zest of 1 lemon, 1 teaspoon lemon juice, 1 teaspoon kosher salt, ¼ teaspoon black pepper, Dash of Champagne vinegar
Grill the Lamb Chops
- Remove the lamb chops from the marinade and place them directly on the hot grill. The chops are done when the internal temperature reaches 130°F, which will take around 5 minutes per side.
- Remove the lamb chops from the grill and let them rest for 5 minutes before serving. The carryover cooking during the 5 minutes will produce perfectly medium-rare lamb chops. Serve with a bit of the yogurt sauce and your favorite side dish!
Notes
Substitutions:
- Lamb: Lamb loin chops are a good substitution for the rack of lamb if desired.
- Lemon: Lime can be used instead of lemon anywhere in the recipe.
- Cilantro: If you are someone who doesn't like cilantro, omit it and use more mint in the sauce.
- Champagne Vinegar: White wine vinegar is a good substitute for Champagne vinegar.
- How to store leftover marinated lamb chops: Store leftover lamb chops in an airtight container in the refrigerator for up to 5 days
- How to reheat leftover marinated lamb chops: The best way to reheat leftover lamb chops is wrapped in foil in a 325°F oven until warmed through. They are also delicious cold!
- If you don’t want to cut your own lamb chops from the rack, ask your butcher to do it for you.
- If you don’t have a blender, the marinade will still work. Just chop the onion, garlic, and mint finely first.
Nutrition
Calories: 470kcalCarbohydrates: 17gProtein: 48gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 132mgSodium: 2501mgPotassium: 890mgFiber: 5gSugar: 5gVitamin A: 533IUVitamin C: 37mgCalcium: 215mgIron: 6mg
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