Lamb Chops with Fresh Herb Yogurt

Cleveland chef Michael Symon (an F&W Best New Chef 1998) is now getting more national attention as the newest Iron Chef. His latest venture, Symon Says Live to Cook, a book that chronicles his food career (starting at the stove as a boy learning to cook from his Ukrainian father), along with simple recipes like his luscious, tender lamb rib chops, which he serves with a tangy lemon-and-herb yogurt sauce.

 

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  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): Plus 4 hr marinating
KEY: Spring, Summer, Grilling/Barbecuing, Barbecue/Cookout, Easter, Father's Day, Web Exclusive, Dinner

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Ingredients

lamb chops
  • 12 lamb rib chops (3 pounds)
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon sugar
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 shallot, minced
  • 1 garlic clove, minced
yogurt
  • 1 cup plain, whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.
  2. In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
  3. In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.
  4. Preheat a grill pan. Grill the lamb chops over moderate heat, turning once, until pink in the center, about 7 minutes total. Transfer to plates. Spoon the yogurt alongside the chops and serve.

Make Ahead

The yogurt sauce can be refrigerated overnight.

Serve With

Arugula salad.

Suggested Pairing

Spicy Rhône red.

Contributed By Published January 2009

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