Renee Erickson of Boat Street Café in Seattle has an easy trick for extra-juicy chops: She rubs the lamb with a little oil and seasoning and lets it sit for a bit before grilling. While the chops come to room temperature, you can prepare the sweet-savory Mediterranean-inspired cucumber relish. Slideshow:  More Lamb Recipes 

Chef Renee Erickson
Renee Erickson
April 2015


Credit: © Fredrika Stjärne

Recipe Summary test

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Rub 1 tablespoon of the oil all over the lamb chops and generously season with kosher salt and pepper. Let stand at room temperature for 30 minutes.

  • Meanwhile, in a medium bowl, stir the cucumber with the lemon zest, lemon juice, raisins, pine nuts, mint and 1 tablespoon of the oil. Season the relish with kosher salt and pepper.

  • Heat 2 large grill pans or cast-iron skillets over high heat. Divide the remaining 1 tablespoon of oil between the pans. Add the lamb and cook until nicely browned on both sides and an instant-read thermometer inserted in the center of a chop registers 125° for medium-rare, about 12 minutes. Transfer the chops to plates; let rest for 5 minutes.

  • Sprinkle the lamb chops with flaky sea salt, spoon the cucumber relish on top and serve.