Name: Grilled Lemon and Rosemary Lamb Chops
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Plain yogurt - ½ cup; Lemon, zested and juiced - 1 large; Garlic, crushed - 4 cloves; Minced fresh rosemary - 2 tablespoons; Chile paste - 1 tablespoon; Dried oregano - 1 teaspoon; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Lamb loin chops - 8

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Lemon and Rosemary Lamb Chops

1. Plain yogurt - ½ cup

2. Lemon, zested and juiced - 1 large

3. Garlic, crushed - 4 cloves

4. Minced fresh rosemary - 2 tablespoons

5. Chile paste - 1 tablespoon

6. Dried oregano - 1 teaspoon

7. Salt, or more to taste - 1 teaspoon

8. Ground black pepper, or more to taste - ½ teaspoon

9. Ground cinnamon - ¼ teaspoon

10. Lamb loin chops - 8

How to cook deliciously - Grilled Lemon and Rosemary Lamb Chops

1. Stage

Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.

2. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

3. Stage

Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.

4. Stage

Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.