Grilled Lamb Chops With Yogurt and Mint
Published July 16, 1994
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
8 loin lamb chops
1 tablespoon Dijon mustard
1 tablespoon dark soy sauce
¼ cup extra-virgin olive oil
½ cup plain yogurt
2 cloves garlic, minced
2 teaspoons fresh mint leaves, chopped
Coarse salt and freshly ground pepper to taste
Mint leaves to garnish
Nutritional analysis per serving (4 servings)
4 grams carbs; 173 milligrams cholesterol; 858 calories; 35 grams monosaturated fat; 6 grams polyunsaturated fat; 29 grams saturated fat; 75 grams fat; 1 gram fiber; 679 milligrams sodium; 39 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim excess fat from the chops. In a small bowl, mix together the mustard, soy sauce, olive oil, yogurt garlic and mint leaves. Spread the mixture over the lamb on both sides and marinate for 2 to 3 hours.
- Step 2
Season the chops with salt and pepper. Grill four to five minutes on each side for medium rare. Serve the lamb liberally garnished with mint leaves.
Private Notes
Comments
Do I pat dry or wipe off the loins before grilling? The marinade smells great but is pretty thick. Nervous about throwing them onto the grill with the full marinade on.
How far in advance can I make this
Do I pat dry or wipe off the loins before grilling? The marinade smells great but is pretty thick. Nervous about throwing them onto the grill with the full marinade on.
This was delicious, we cooked it under the broiler for approximately 8 min on one side until it reached 125 degrees then rested it 10 minutes. My husband is Armenian and this was a nice change for cooking chops. Served it with bulghar pilaf and a melange of frozen peas & artichoke hearts. Yummmm