Lamb is the favorite meat in my house. You can present it in any preparation like kebab, curry or chops, chances are, there won’t be any left-overs. Different preparations have different cooking times, but this particular recipe is one of my weeknight specialities. With a prep time of under 10 minutes and a cooking time of 6 minutes- this is one of my “dinner in 30” recipes. It pairs great with my lemon saffron rice/quinoa or a warm pita with a greek salad.
Video coming soon!
Grilled Lamb ChopsPrint Recipe
- 1 tablespoon plain whole milk Greek yogurt
- 2 tablespoons EVOO
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1/2 teaspoon crushed pepper flakes
- 1/2 teaspoon cayenne pepper
- Zest of one lemon
- 1 teaspoon. freshly squeezed lemon juice
- 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon ginger-garlic taste
- 1 rack of lamb yields 8 lamb chops
In a medium bowl, combine all ingredients except lamb chops and mix well with a fork. Wipe dry, cut and lay flat all the chops on a platter/tray. Generously brush the marinade on all over the lamb chops coating all sides. Cover and keep aside for 15 minutes.
Heat a wide skillet over medium-high heat (takes around 3-4 minutes). Place the chops in the pan.Cook 3 minutes each side for well done chops. Reduce to 2 minutes each side for medium rare doneness. Use the same time guideline if using an outdoor grill.
Transfer the chops to a platter and rest for 5 minutes. Serve with lemon-saffron rice or warm pita bread and a greek salad.
Ask your meat person to cut the rack of lamb into 8 individual chops, or, using the bone as a guide- cut into 8 chops of around 3/4" thickness). The chili flakes and cayenne can be reduced or omitted to suit your spice preference.