Simple Grilled Lamb Chops
I know this is a big promise, but I stand by it… whomever you make these for will be forever indebted to you. Yes, these lamb chops are that good, and they couldn’t be simpler. An easy marinade of garlic, lemon and my Moroccan-style Grill Magic seasoning, a quick sear over an open flame and a yogurt dipping sauce that everyone loves. These make an extravagant snack or paired with some roasted eggplant and a salad, a superb dinner.
Marry Me Lamb Chops
Ingredients
Lamb
- 2 racks of lamb (rib chops)
- 1/4 cup Moroccan Grill Magic Seasoning
- 1/3 cup olive oil
- 5 cloves garlic passed through a microplane
- Juice of 1 lemon
Yogurt Sauce
- 2 cups whole milk Greek yogurt
- 3 tablespoons red wine vinegar, or more to taste
- 2 tablespoons Moroccan Seasoning
- 1 cucumber, peeled and seeded, grated and squeezed free of all ‘water’
- A handful of fresh chopped mint
- 1 hot chile, minced
- 1 garlic clove, passed through a microplane
- 1/4 cup finely minced red onion
Instructions
Trim the lamb racks and separate the ribs into individual chops.
Marinate in the Moroccan Grill Magic seasoning, oil, garlic and lemon for a few hours, or ideally, overnight in the fridge.
Combine the yogurt, vinegar, seasoning, cucumber, mint, hot pepper, garlic and red onion. Let sit in fridge for a few hours. Bring it to room temperature before serving.
Prepare a grill for direct medium-high heat.
While the sauce comes up to temp, grill the lamb chops to medium rare, about 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes. Serve with the yogurt sauce.
