Lamb Chops with Cucumber-Yogurt Sauce
Source of Recipe
Weber's Art of the Grill
Recipe Introduction
You can use single lamb chops for this recipe, but double chops are preferred because you can grill them long enough to sear them well on the outside, yet still leave the center ruby red.
Direct/Medium Heat
List of Ingredients
For the Sauce:
3-inch piece seedless cucumber, peeled and cut into 1/4 inch dice
4 scallions, white parts only, minced
1 tablespoon fresh lemon juice
1 cup plain yogurt, nonfat if desired
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh dill
1/8 teaspoon paprika
kosher salt
Freshly ground black pepper
* * *
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin oil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 double-cut rib lamb chops, 1 to 1 1/4 inches thick, trimmed of nearly all fat
Recipe
To make sauce:
In a medium bowl, combine the cucumber, scallions, lemon juice, yogurt, olive oil, dill, and paprika. Mix well. Season with salt and pepper to taste.
* * *
1. In a small bowl, whisk together the lemon juice, olive oil, oregano, garlic, salt, and pepper. Brush the lamb chops with the olive oil mixture and allow to marinate at room temperature for 10 minutes.
2. Grill the lamb chops directly over medium heat, turning once. The chops will take about 10 minutes to reach medium-rare. Serve warm with the sauce.
Yield: 4 servings
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