LAMB MARINATED IN LEMONY YOGURT IS TOTALLY GAME CHANGING

No one can resist a great lamb chop. One thing to remember is that Lamb isn’t too far from beef in how you cook it, but the preparation options of the two are somewhat worlds apart. Over the years, lamb has become my new playground. From French Herbs to Chinese Cumin, it’s the kind of meat that does justice to all flavors.

When I think of savory lamb dishes, my mind turns to mint and yogurt. My husband isn’t a big fan of fresh yogurt. I, on the other hand, could bathe in it. Yogurt is a staple in my fridge and a transformational ingredient in much of my cooking. I first learned the art of making labneh, yogurt’s superior sibling, from my old friend and Lebanese Chef. He taught me all of his family’s cherished recipes. It was while working with him I realized my deep love for Middle Eastern cuisine.

I love my lamb swimming in olive oil, dusted with sumac, spiced with coriander, and sprinkled with lemon. But my favorite recipe for grilled chops begins with yogurt. Paired with stewed lentils, a dollop of labneh, and pan roasted potatoes, it’s a perfect dish for family gatherings and special date nights.

Chef’s Notes

Rack, lollipops, porterhouse, or leg, this marinade will tenderize any cut and infuse your lamb with unbelievable flavor. Any thick and tangy yogurt will do the trick. If you want to get extra fancy, throw in a little bit of labneh too. Don’t marinate your lamb too long so as to avoid mushy meat syndrome. 1 hr and up to overnight is plenty time for the marinade to do it’s job.

Print Recipe

Yogurt Marinated Spiced Lamb

Marinated in flavors from the Middle East and Lebanon, these tender lamb chops are perfect for the grill.

Course

Main Dish

Cuisine

Middle Eastern

Keyword

Lamb, Marinade

Prep Time

15 mins

Cook Time

10 mins

Passive Time

1 hr or overnight

Servings

chops

Ingredients

Lamb

• 5 pcs Lamb, Porterhouse Sub Rack, Chops, and Leg
• 2 tsp Flake Sea Salt
• 1/8 tsp Cracked Black Pepper
• 2 tbls olive oil

Marinade

• 1 cup Plain Greek or Middle Eastern Style Yogurt Any thick yogurt will do
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tbls Crushed Fresh Garlic
• 1/2 tsp Turmeric
• 1/8 tsp Ground Cinnamon
• 1/8 tsp Ground Nutmeg
• Pinch Ground Clove
• 1/2 tsp Sumac More for topping
• 1/8 tsp Red Chili Flakes
• 4 tbls Fresh Lemon Juice

Course Main Dish Cuisine Middle Eastern Keyword Lamb, Marinade Prep Time 15 mins Cook Time 10 mins Passive Time 1 hr or overnight Servings chops Ingredients Lamb 5 pcs Lamb, Porterhouse Sub Rack, Chops, and Leg 2 tsp Flake Sea Salt 1/8 tsp Cracked Black Pepper 2 tbls olive oil Marinade 1 cup Plain Greek or Middle Eastern Style Yogurt Any thick yogurt will do 2 tsp Ground Cumin 2 tsp Ground Coriander 1 tbls Crushed Fresh Garlic 1/2 tsp Turmeric 1/8 tsp Ground Cinnamon 1/8 tsp Ground Nutmeg Pinch Ground Clove 1/2 tsp Sumac More for topping 1/8 tsp Red Chili Flakes 4 tbls Fresh Lemon Juice

Instructions

1. Season lamb on both sides with olive oil, salt and pepper.
2. In a non-reactive bowl, combine remainder of ingredients. Whisk or stir to combine.
3. Coat each lamb chop in yogurt mixture, cover with plastic wrap and marinate for 1 hour or overnight.
4. After chops have marinated, preheat outdoor grill or cast iron grill on the stove top.
5. For outdoor: Grill chops 4 mins on each side or until preferred doneness is achieved For indoor: Turn broiler on high in oven settings. Griddle chops on med/high heat using a cast iron pan with grill grates for 2 mins each side. Transfer to oven and broil for 4-8 mins until desired doneness.
6. Allow lamb to rest for 2 mins before digging in. Serve with your favorite middle eastern inspired sides.