Lamb Chops with Lemon-Herb Yogurt
Prep Time:
35 minutes
Cook Time:
36 minutes
Servings:
4
At Lola, in Cleveland, Ohio, chef Michael Symon serves "urban comfort food" made with ingredients from the Great Lakes region. These Greek-inspired lamb chops illustrate his culinary style: clean, simple flavors mixed with old and new traditions.
Ingredients:
- 2 1/2 tsp. kosher salt
- 1/2 tsp. sugar
- 1 Tbs. chopped fresh oregano
- 2 Tbs. chopped fresh mint
- 1 rack of lamb, cut into 8 chops
- 2 garlic cloves, minced
- 2 shallots, minced
- Zest and juice of 3 lemons
- 2 Tbs. olive oil
- 1 cup Greek-style yogurt
- 1 Tbs. chopped fresh dill
- Arugula for serving
- Spinach and Feta Pancake Wraps for serving
Directions:
In a small bowl, combine 1 tsp. of the salt with the sugar, oregano and 1 Tbs. of the mint. Season the rib side of the lamb chops with the salt mixture and place in a shallow baking dish. Cover with plastic wrap and refrigerate overnight.
In a large bowl, combine half of the garlic and shallots with one-third of the lemon zest and juice and all of the olive oil. Add the lamb chops, coating them completely with the marinade. Let stand at room temperature for 10 minutes.
Meanwhile, in a bowl, combine the yogurt with the dill and the remaining 1 1/2 tsp. salt, 1 Tbs. mint, garlic, shallots, lemon zest and juice. Set aside.
Heat a 12-inch nonstick grill pan over medium-high heat. Working in batches, grill the chops, turning once, about 2 minutes per side for medium-rare, or until done to your liking.
Transfer the chops to a warmed platter. Serve with the lemon-herb yogurt, arugula and spinach and feta pancake wraps. Serves 3 to 4.
Adapted from a recipe by Michael Symon, Chef, Lola, Cleveland, OH.
In a large bowl, combine half of the garlic and shallots with one-third of the lemon zest and juice and all of the olive oil. Add the lamb chops, coating them completely with the marinade. Let stand at room temperature for 10 minutes.
Meanwhile, in a bowl, combine the yogurt with the dill and the remaining 1 1/2 tsp. salt, 1 Tbs. mint, garlic, shallots, lemon zest and juice. Set aside.
Heat a 12-inch nonstick grill pan over medium-high heat. Working in batches, grill the chops, turning once, about 2 minutes per side for medium-rare, or until done to your liking.
Transfer the chops to a warmed platter. Serve with the lemon-herb yogurt, arugula and spinach and feta pancake wraps. Serves 3 to 4.
Adapted from a recipe by Michael Symon, Chef, Lola, Cleveland, OH.
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