Meat + Poultry Lamb Lamb Chop Grilled Lamb Chops with Herby Yogurt Sauce 5.0 (1) Add your rating & review Plain yogurt is an excellent base for a marinade. It slowly tenderizes meat, rendering it juicy but never mealy or tough, and leaves a pleasantly tangy flavor behind. This simple sauce, a blend of yogurt, shallots, salt, and lemon, is a perfect match for lamb's richness. This recipe cleverly sets aside a portion of the seasoned yogurt to puree with tender green herbs and lemon juice for a quick finishing sauce after the lamb is done. Serve the lamb with a quick salad of couscous and cucumbers for a meal. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Published on July 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Active Time: 15 mins Total Time: 2 hrs 30 mins Servings: 4 Ingredients 1 ½ cups plain whole-milk yogurt 1 tablespoon minced shallot (from 1 shallot) 2 teaspoons kosher salt, plus more to taste 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 lemon), divided 24 baby rib lamb chops (about 3 ounces each) Black pepper, to taste 1 cup packed mixed fresh tender herbs (such as parsley, dill, and mint leaves), plus more for serving Cooked couscous and sliced cucumbers, for serving Directions Stir together yogurt, shallot, salt, and lemon zest in a medium bowl. Measure 1 cup of the mixture into a large ziplock plastic bag. Cover and refrigerate remaining 1/2 cup yogurt mixture until ready to use. Add lamb chops to ziplock bag; seal bag, and turn to coat lamb in sauce. Let marinate in refrigerator at least 2 hours or up to 24 hours. Preheat grill to high (450°F to 500°F). Scrape off excess marinade from lamb, and discard remaining marinade in bag. Sprinkle chops evenly with salt and pepper to taste. Arrange chops on oiled grill grates; grill, covered, turning once or twice, until browned and a thermometer inserted in thickest portion of meat registers 135°F for medium-rare, about 6 minutes, or to desired degree of doneness. Transfer chops to a platter; let rest 5 minutes. Transfer reserved yogurt mixture to a food processor. Add fresh herbs and lemon juice; pulse until smooth, about 20 pulses. Serve chops alongside sauce, cooked couscous, cucumbers, and additional herbs. Make Ahead Sauce may be kept in an air-tight container in refrigerator up to 3 days. Note Alternatively, to broil the lamb: Arrange marinated lamb on a greased baking sheet. Broil 4 1/2 inches from heat source until browned and no longer pink on the inside, about 6 minutes, flipping chops halfway through broiling time. Suggested Pairing Savory Rhône-style red: Hahn GSM Rate it Print