The other day we made another super tasty spring dish that I want to share with all y’all today: Lamb loin chops with mint yogurt sauce. Of course we grilled it on the Big Green Egg for super juicy and flavorful lamb chops. I’m drooling just thinking about it and am probably going to buy some more lamb chops this week to do it again. It’s that good!
The original recipe by Ina Garden used lamb chops but when I asked for them at the store, the kind associates came back with a box of delicious looking lamb loin chops so I thought we could give those a try. In essence they look like mini t-bone steaks and have a pretty large amount of meat compared to regular lamb chops. They do really well with high heat methods like grilling. Whether you’re making this recipe with lamb chops or lamb loin chops, your Big Green Egg will not disappoint you with this dish!
Marinade
First we’re going to make the marinade. In a food processor, pulse 4 cloves of garlic, 3TBS chopped fresh rosemary, 1.5tsp dried oregano, 1.5tsp salt and 0.75tsp pepper until they are minced. Add 0.5cups lemon juice, 0.5cups olive oil, 0.5cups red wine and blend.
Place your lamb chops in a zip lock bag or glass baking dish and cover them with the marinade. Refrigerate for a minimum of two hours. We prepared the marinade after breakfast and let the lamb chops marinade until just before dinner time. Every few hours I flipped the zip lock bag to make sure everything was coated evenly.
Yogurt Sauce
Next we mixed a delicious mint yogurt sauce. Fresh herbs delivered a pleasant punch of spring flavor that went so well with the lamb as well as vegetable sides like potatoes or grilled zucchini. In your food processor, pulse six chopped scallions (greens and whites), 0.5cups chopped fresh mint, 2TBS fresh dill, a pinch of red pepper flakes if you like it hot, 1TBS olive oil, and 1TBS lemon juice. Once you have a consistency of a fine paste, add 7 ounces of Greek or plain whole milk yogurt, 1tsp salt and 0.5tsp pepper. Refrigerate the yogurt mint sauce for a few hours.
Grilling Lamb Chops on The Big Green Egg
Set your Big Green Egg up for direct heat and preheat it to 450F! Take the lamb loin chops out of the marinade and season them with salt and pepper on both sides. Grill the lamb on your Big Green Egg for 4-6 minutes per side depending on their thickness and your desired temperature. When done grilling, allow the lamb chops to rest on a plate under foil for 10 minutes. Serve them with the mint yogurt sauce! Enjoy!
