| Level: | Easy |
| Total: | 6 hr 40 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 6 hr 40 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 large garlic cloves
- 1/3 cup julienned fresh mint leaves
- 1 1/2 tablespoons ground turmeric
- 1 tablespoon whole coriander seeds
- 1 tablespoon ground cumin
- 1 tablespoon grated lemon zest (2 lemons)
- Kosher salt
- 5 tablespoons good olive oil, plus extra for the grill
- 3 racks of lamb (6 to 7 ribs each), cut into chops
- 1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
- 1 1/2 teaspoons Sriracha
- 3 tablespoons freshly squeezed lemon juice
- Couscous with Pine Nuts and Mint, for serving, recipe follows
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 1 cup chopped yellow onion
- 3 cups chicken stock, preferably homemade
- 1 1/2 cups couscous
- Kosher salt and freshly ground black pepper
- 1/2 cup julienned fresh mint leaves, loosely packed
- 1/3 cup pine nuts, toasted
Instructions
- Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
- Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
- Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 716 |
| Total Fat | 48 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 60 mg |
| Sodium | 842 mg |
| Serving Size | 1 of 6 servings |
| Calories | 716 |
| Total Fat | 48 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 60 mg |
| Sodium | 842 mg |
Reviews
Absolutely delicious!
Dowjna w up
Very delicious. Made as written.
Wow! I’ve used many of Ina’s recipes in the past, but this one hit it out of the park! I used lamb loin chops, so I was unsure about the time to grill them. But they were perfectly medium rare. I think next time I’ll cut back the amount of yogurt, it was so much it was running off the plate while marinating. The couscous recipe was also delicious, but I should have heeded Ina’s instructions to use a medium saucepan! Very hard to fluff in a small one! Please try this recipe, you won’t be sorry.
These are fantastic! I’m not usually a lamb kinda person but these have definitely changed my mind. I made this for my husband and parents that were also no big on lamb but now they are hooked. So packed full of flavor and very tender. Perfect for a dinner party as you can make these ahead and take no time to grill. Your guests will be wowed! Follow the exact recipe and you will not be disappointed. Another great recipe from Ina!
These were terrific! We will never make lamb chops any other way. Made it as written, no substitutions
We make these all the time. Simple, delicious and soo easy!
I made this for Easter, and hands down the best lamb chops ever. Our friends wanted the recipe. So easy and delicious. Will make again and again.
Followed the recipe – no substitutions. Perfection. As others indicate, it does pair really nicely with the couscous in this same episode.
These were awesome… The marinade is really flavorful. We made the lamb chops with the pine nut and mint couscous. They paired great together.