Ingredients
Lamb Marinade
- 8 loin lamb chops (about 3 cm / 1 inch thick, approximately 1 kilo / 2.2 lb)
- 1/3 cup (80 ml) extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp sugar
- 1 tsp sea salt (not table salt)
- 1 tbsp fresh rosemary leaves, roughly chopped
- 4 cloves garlic, roughly chopped
- 4 tbsp fresh mint, roughly chopped
- 2 tsp freshly ground black pepper
Minted Garlic Yoghurt Sauce
- 1/2 cup (120 ml) Greek yoghurt
- 1 small garlic clove, finely grated or chopped
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh mint, finely chopped
- 1/8 tsp sea salt
Instructions
- Prepare the Lamb Marinade: Add all marinade ingredients — olive oil, lemon juice, sugar, sea salt, rosemary, garlic, mint, and black pepper — into a small food processor and blend until combined into a smooth marinade. Transfer this mixture into a glass or ceramic dish large enough to hold all the lamb chops.
- Marinate the Lamb Chops: Place the lamb loin chops into the marinade and turn them once or twice to ensure both sides are thoroughly coated. Cover the dish and refrigerate for a minimum of 4 hours and up to 24 hours, turning the chops occasionally to recoat them in the marinade.
- Prepare for Cooking: Remove the lamb chops from the refrigerator about 15 minutes before cooking to bring them closer to room temperature for even cooking.
- Grill the Lamb Chops: Heat a ribbed grill pan or a heavy-based frying pan over medium-high heat. Remove the chops from the marinade, allowing excess marinade to drip off but do not pat dry. Discard the leftover marinade. Cook the chops in batches if necessary to avoid overcrowding. Grill each chop for about 3 to 4 minutes per side for medium doneness, or until the internal temperature reaches 63°C (145°F). Remove the chops and let them rest on a platter for 4 minutes to retain juices.
- Prepare the Minted Garlic Yoghurt Sauce: While the lamb rests, combine the Greek yoghurt, finely grated garlic, lemon juice, olive oil, chopped mint, and sea salt in a small bowl. Mix well and adjust seasoning if needed. Chill until ready to serve.
- Serve: Plate the rested lamb loin chops and serve alongside the minted garlic yoghurt sauce for a fresh and herby complement to the savory grilled meat.
Notes
- Use fresh lemon juice for the best flavor in the marinade and sauce.
- Sea salt is recommended instead of table salt for better texture and flavor.
- Do not overcrowd the pan when cooking to ensure proper searing and even cooking.
- Allowing the meat to rest after cooking helps retain the juices and improves tenderness.
- The marinade can be left on the meat up to 24 hours for deeper flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
