Grilled Lamb Chops With Yogurt and Mint
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 8loin lamb chops
- 1tablespoon Dijon mustard
- 1tablespoon dark soy sauce
- ¼cup extra-virgin olive oil
- ½cup plain yogurt
- 2cloves garlic, minced
- 2teaspoons fresh mint leaves, chopped
- Coarse salt and freshly ground pepper to taste
- Mint leaves to garnish
Nutritional analysis per serving (4 servings)
854 calories; 75 grams fat; 29 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 39 grams protein; 659 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Do I pat dry or wipe off the loins before grilling? The marinade smells great but is pretty thick. Nervous about throwing them onto the grill with the full marinade on.
This was delicious, we cooked it under the broiler for approximately 8 min on one side until it reached 125 degrees then rested it 10 minutes. My husband is Armenian and this was a nice change for cooking chops. Served it with bulghar pilaf and a melange of frozen peas & artichoke hearts. Yummmm
A major revelation in lamb chop recipes. The yogurt plus fresh mint from our garden was outstanding. I let it marinate for several hours. I loved this one.
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