Let’s talk about lamb. In general, I find that people either love lamb, or they really, really hate lamb. It’s pretty rare to find someone who feels neutral about lamb, in my experience. And I will be honest with you – I hated lamb. I hated it A LOT. Every time I tried it, it was just SO gamey and overly intense with its flavor of ANIMAL. I am in no way squeamish about the fact that eating meat = eating an animal, but lamb was just too much for me.
As with most experiences in my life in which I discovered I actually liked a food I thought I hated (my mom would love to tell you about the time I discovered that ravioli was actually delicious), I was being polite. We were enjoying a little family weekend at my sister and brother-in-law’s house in Illinois, and they had decided to make a big, beautiful dinner… with lamb being the star of the show. Now, my family knows I’m not a huge meat eater, and that I have zero problem making my meal out of all the sides, and avoiding the meat. So, of course, I encouraged them to make their lamb dish, and I would just opt out if I needed to. When the meal was ready, the lamb smelled INCREDIBLE – so, I figured I’d try one little lamb chop, hate it, and pass the remainder on to my husband. I took one little bite of the lamb (smothered in the delicious greek yogurt and herb sauce), and I LOVED it. I proceeded to eat something like 4 lamb chops, to the amazement of myself, and my entire family. And this recipe shall remain on our “special dinners” list from now on. (I won’t lie to you, lamb ain’t cheap. That’s why this isn’t on our “regular old Tuesday night dinners” list – this bad boy is special occasions only.)
Greek Lamb Chops with Yogurt Mint Sauce
recipe modified slightly from here
serves 4 generously
For the lamb:
two racks of lamb, frenched, and cut into 8 chops each
6 cloves garlic, roughly chopped
4 tablespoons fresh rosemary, roughly chopped
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly cracked black pepper
juice of 4 lemons
1/2 cup olive oil
1/2 cup dry red wine
For the yogurt mint sauce:
generous 1/2 cup fresh mint leaves
1 1/2 tablespoons minced fresh dill
6 green onions, white and light green parts
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
juice and zest of one lemon
one cup of plain greek yogurt (please do not use fat free – use 2% or full fat)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1.) Start by making the marinade for your lamb. In a food processor, combine the garlic, rosemary, oregano, salt, and pepper, and pulse until everything is finely minced. Remove the herb mixture to another bowl, and add the lemon juice, olive oil, and wine; stir until everything is well-combined.
2.) Place your lamb chops in a single layer in the bottom of a baking dish, and pour the marinade over them, turning them to make sure all the meat gets coated. Cover the dish tightly, and refrigerate overnight. Late the next morning, turn the chops over, and allow them to keep marinating until just before you’re going to cook them.
3.) At the same time you turn the chops, make your yogurt mint sauce. Add the mint, dill, green onions, red pepper flakes, lemon juice, and olive oil to your food processor, and pulse until finely minced. Then, add the greek yogurt, salt and pepper, and pulse a few more times, until everything is well combined. Cover the sauce and let it sit in the refrigerator for at least 3-4 hours, so all the flavors have a chance to marry.
4.) Remove the lamb from the fridge about 30 minutes before you want to cook it. Heat a large grill pan (or your grill) to medium-high heat, and brush it with a little bit of olive oil. Remove the chops from the marinade, sprinkle with a bit more salt and pepper, and grill for about 4 minutes on the first side, 3 minutes on the second side. If you prefer your lamb more toward well-done, grill them for about 5 minutes per side. Remove them to a large platter, and cover them tightly with foil. Allow them to rest for 10 minutes before serving.
Serve the warm chops with the cold yogurt sauce, and enjoy! I served our chops with a side of roasted chickpeas, and some cauliflower steaks, and it was one of the best meals we’ve had at home in a long, long time. The lamb has an insane amount of flavor, and is unbelievably tender and juicy – combined with the cold, herby yogurt mint sauce? Heaven.
This meal is PERFECT for company – it’s quite impressive, and the bulk of the work can be done ahead of time! Once the meat is marinated, and the sauce is made, you’re ready to throw the chops on the grill when company arrives (and your oven is totally open for whatever sides you decide to serve it with). For all those reasons, it would also make a lovely holiday meal, if you’re okay with non-traditional foods. These chops would even be great for a cocktail party – lamb chops are fairly small, and that bone makes a great handle for eating them without a fork and knife. A platter of lamb chops with a side of sauce for dipping would make a great, slightly heartier appetizer.
Side note: the leftover yogurt mint sauce is amazing on everything! We put it on some chicken sandwiches, used it to dip vegetables, and basically ate it straight from the bowl. Do not discard the extra sauce, whatever you do!
I was essentially gnawing on the chop bones like a cave woman,