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

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.