Grilled lamb chops are a favorite of ours and we thought we’d grill some on the Big Green Egg. After all, nothing screams Easter like an egg-shaped grill and lamb! We also made a zippy mint yogurt sauce to accompany the lamb chops. This recipe did not disappoint and was very easy to make. All you need are the ingredients, marinating time, your Big Green Egg, grilling gloves and a meat thermometer. Grilling gloves, meat thermometers, and other Big Green Egg accessories (EGGcessories!) of course make great little Easter gifts and Blackhawk Hardware has boatloads of them!
Start by preparing the marinade: In a bowl combine 2 big cloves of minced garlic, 1.5tsp cumin, 1.5tsp coriander, 1.5tsp paprika, 1.5tsp turmeric, 1tsp cinnamon, 1tsp black pepper, 3TBS lemon juice and 0.5cups of olive oil. That’s enough marinade for 9 lamb chops – adjust the quantities to cover how ever many lamb chops you have. Look at how gorgeous all the spices looked together!
Next, cut the rack of lamb into individual lamb chops and place them in a glass dish. Pour the marinade of the chops and turn them over while giving them a good swirl in the marinade. Cover the dish and place it in the refrigerator for 5 to 10 hours.
Next, we prepared the mint yogurt sauce. I snipped several small twigs of mint from my herb planters. For this I used both chocolate mint and spearmint that I bought at Blackhawk. After washing and mincing the mint leaves, I added them to 1 cup of plain whole-milk yogurt, 1 minced clove of garlic, 1/4 minced onion, and some salt and pepper (use to your taste). The sauce also went into the fridge to allow the flavors to mingle and soak into the yogurt.
To grill the lamb chops on your Big Green Egg, set it up for direct cooking and preheat it to 500F. Place the lamb chops directly on the grid, close the lid and let the Egg do its magic for 2-4 minutes each side depending on the thickness of the chop. Use your instant read meat thermometer on the center of a lamb lollipop to ensure a temperature of 145F for medium-rare. Enjoy!
