Monday, February 4, 2013

Grilled Lamb Chops with Yogurt Mint Sauce

These lamb rib chops can be made a little ahead of time and will hold for a main course or an appetizer. They can be served with a variety of sauces, on top of mashed potatoes or with lemon rice. The sauce served here is inspired by a Tzatziki sauce.

For 2 racks of lamb or 16-20 rib chops
2 Tablespoons olive oil
Grilled Lamb Chops with Yogurt Mint Sauce
1 Tablespoon soy sauce
2 Tablespoons Dijon mustard
3 garlic cloves, chopped
2 sprigs of fresh rosemary, chopped
Mix all ingredients in a glass bowl and marinate several hours, turning to coat.
Preheat grill to 350F.
Bring lamb to room temperature and grill 2-3 minutes each side, depending on thickness.
Sprinkle with Alfie's seasoning.
Let rest.

Yogurt Mint Sauce
6 ounces Greek yogurt
3 Tablespoons fresh mint, chopped
1/2 teaspoon ground cumin
juice of 1 lime
1 lemon rind, grated
1 garlic clove, minced
1 Tablespoon onion, grated
salt and freshly ground pepper, to taste
Whisk all ingredients together, cover and refrigerate for several hours until ready to serve.

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