| Level: | Easy |
| Total: | 2 hr 49 min |
| Prep: | 30 min |
| Inactive: | 2 hr 10 min |
| Cook: | 9 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 large garlic cloves
- 3 tablespoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup good olive oil
- 1/2 cup dry red wine
- 2 racks of lamb, frenched and cut into 8 chops each
- Yogurt Mint Sauce, recipe follows
- 6 scallions, white and green parts, chopped
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons minced fresh dill
- Pinch crushed red pepper flakes
- 1 tablespoon good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 7 ounces Greek-style yogurt (recommended: Fage Total)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 390 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 33 mg |
| Sodium | 401 mg |
Reviews
Marinated for 24 hours…..OMG. So tender, so tasty! Great with the yogurt sauce. Served with Roasted garlic Cous Cous and Butter Mint Peas.
This is THE BEST lamb chop recipe! I have made this at least a dozen times! The mint sauce is excellent and a must! Even family members that don’t like lamb, like this! It’s become a family favorite!
This turned out great, can’t wait to make it again this week.
This recipe was awesome. I had loin chops instead of the Frencedchops, it worked out well. I also used my air fryer for the cooking of the lamb. First time came out perfect. Thank you Ina
One of my favorite Ina Garten Recipes. The dipping sauce is healthy and fresh.
I made this recipe for the first time about 9 years ago when I purchased one of Ina Garten’s cook books. It has been a family favorite since. It was our first time ever eating lamb. The dipping sauce made the experience even better. Wonderful recipe!
My first time cooking lamb – perfect! The sauce – a new favorite!
It’s perfect and sure to covert anyone who thinks they don’t like lamb. Absolutely delicious
This was absolutely delicious! Will be making again. Thanks, Ina!
I have never liked lamb chops before and have never personally made them, this was absolutely fabulous nothing wrong with this recipe! So delicious and perfect absolutely no game he lamb taste at all, just juicy moist and perfect! Can’t wait to make this again not going to wait for Easter next year new summer favorite on the grill!