Description
These grilled marinated lamb chops offer a delightful burst of Middle Eastern flavors, infused with aromatic spices like sumac, za’atar, and coriander. Perfectly seared to medium-rare and paired with a refreshing herb salad and creamy Greek yogurt, this dish makes an elegant and flavorful main course that’s simple to prepare.
Ingredients
Scale
For the Lamb Chops
- 8 lamb chops (bone-in ribs)
- 1 ½ teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons sumac
- ½ teaspoon aleppo pepper
- 2 teaspoons ground coriander
- 2 teaspoons za’atar
- 2 ½ tablespoons extra virgin olive oil
For the Herb Salad
- 1 shallot (thinly sliced)
- 4 radishes (thinly sliced)
- ½ fresno pepper (thinly sliced, optional)
- 1 tablespoon white wine vinegar
- ¼ teaspoon flaky sea salt (or more to taste)
- 2 tablespoons extra virgin olive oil
- ½ lemon (zested)
- ½ cup cilantro (roughly chopped)
- 2 tablespoons mint (roughly chopped)
For Serving
- ½ cup Greek yogurt
Instructions
- Preheat the Grill: Heat your grill to 400°F or warm a stovetop grill pan over medium-high heat to prepare for cooking the lamb chops.
- Prepare the Lamb Chops: Slice each riblet from the rack of lamb or ask your butcher to do this for you, ensuring the chops are bone-in ribs ready for seasoning.
- Marinate the Lamb: In a small bowl, combine kosher salt, garlic powder, sumac, aleppo pepper, ground coriander, za’atar, and olive oil. Rub this spice mixture evenly over both sides of the lamb chops. Let the chops sit at room temperature for 15 minutes to one hour to absorb the flavors.
- Grill the Lamb: Place the lamb chops on the preheated grill and cook for 2-3 minutes on each side, aiming for an internal temperature of 135°F for medium-rare. Use a meat thermometer to check doneness. Once cooked, transfer the chops to a platter and let them rest for 5 minutes to retain their juices.
- Prepare the Herb Salad: While the lamb is marinating, combine thinly sliced radishes, shallots, and optional fresno pepper in a bowl. Season with flaky sea salt and white wine vinegar, stirring to slightly pickle the vegetables. Drizzle with olive oil and toss to coat evenly.
- Finish the Salad: Just before serving, fold in the chopped cilantro, lemon zest, and mint for a fresh, fragrant herb salad.
- Serve: Arrange the rested lamb chops on a serving platter and top with the herb salad. Serve alongside a generous dollop of Greek yogurt and your choice of Mediterranean sides such as a tomato salad.
Notes
- Allowing the lamb chops to come to room temperature before grilling helps them cook more evenly.
- Use a meat thermometer to ensure perfect doneness; medium-rare is achieved at 135°F internal temperature.
- The herb salad can be prepared ahead and refrigerated to enhance flavors.
- For a spicier kick, include the fresno pepper; omit if you prefer milder flavors.
- This recipe pairs wonderfully with Mediterranean sides such as couscous, grilled vegetables, or pita bread.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: grilled lamb chops, marinated lamb, Middle Eastern lamb recipe, za'atar lamb chops, herb salad, Mediterranean lamb
