Middle Eastern · Dinner
Grilled Lamb Chops
Bone-in lamb chops marinated in olive oil, garlic, lemon and dried oregano, then grilled hot and fast until charred outside and rosy within. Finished with a sumac-yogurt sauce and fresh parsley, served alongside grilled lemon wedges. Naturally gluten-free.
$9
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
515Calories
44.1gProtein
36.5gFat
4.2gCarbs
1.1gSugar
0.9gFiber
620mgSodium
251mgChol
13.5gSat Fat
575mgPotassium
76mgCalcium
3.2mgIron
2.5mcgVitamin B12
10mgVitamin C
Goes well with
Pomegranate juice mocktail with mint
local
Arak
international
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the lamb chops dry and season both sides with salt and black pepper.
2
Marinate
Whisk olive oil, minced garlic, lemon juice, and oregano into a paste; rub over chops and rest 30 minutes.
3
Grill
Heat grill pan over high heat until smoking. Grill chops 3–4 minutes per side until charred and 57°C (135°F) internal. Grill lemon wedge 2 minutes until browned.
4
Rest
Transfer chops to a plate and rest 5 minutes.
5
Build
Stir yogurt with 1/4 teaspoon sumac until evenly pink-flecked.
6
Plate
Arrange chops on a plate, sprinkle with remaining sumac and chopped parsley, set grilled lemon and yogurt sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz210g, 1 or 2 bone-in rib chops lamb chop
- 4 tbsp60ml olive oil
- 4 cloves4 cloves garlic
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp oregano-dried
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60g plain yogurt
- 1/2 tsp1/2 tsp sumac, for the sauce
- 2 tbsp2 tbsp parsley
- 11 lemon, cut into a wedge for grilling
