Mohamed Shili This flavorful Ina Garten Lamb Chops is prepared using garlic, fresh mint, ground turmeric, Greek yogurt, and Sriracha. This delicious lamb chop recipe is a great dinner option that takes about 1 hour to prepare and can serve up to 6 people.
Ina Garten Lamb Chops Ingredients
- 6 large garlic cloves
- 1/3 cup fresh mint leaves, julienned
- 1 1/2 tablespoons ground turmeric
- 1 tablespoon whole coriander seeds
- 1 tablespoon ground cumin
- 1 tablespoon lemon zest (from 2 lemons)
- Kosher salt
- 5 tablespoons good olive oil, plus extra for the grill
- 3 racks of lamb (6 to 7 ribs each), cut into chops
- 1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
- 1 1/2 teaspoons Sriracha
- 3 tablespoons freshly squeezed lemon juice
How To Make Ina Garten Lamb Chops
- Prepare the Marinade: Start by placing the garlic, mint, ground turmeric, coriander seeds, ground cumin, and lemon zest into a food processor. Add a pinch of kosher salt and blend until smooth. Gradually add 5 tablespoons of olive oil and pulse until everything is well combined.
- Marinate the Lamb: Arrange the lamb chops in a dish and coat them thoroughly with the garlic-herb mixture. In a separate bowl, mix together the Greek yogurt, Sriracha, and freshly squeezed lemon juice until smooth. Spread this yogurt mixture evenly over the lamb chops. Cover the dish and refrigerate for at least 6 hours, up to 24 hours for more flavor.
- Preheat the Grill: Preheat your charcoal grill until it’s hot. Oil the grill grates lightly to prevent the lamb from sticking. This ensures a clean release and a better grill mark.
- Grill the Lamb: Position the lamb chops 5 to 6 inches above the hot coals. Grill the chops with the yogurt side facing up for 4 to 5 minutes. Flip the chops and grill for an additional 3 to 4 minutes on the other side, aiming for medium-rare doneness.
- Rest and Serve: Once grilled, transfer the lamb chops to a clean plate. Cover them loosely with foil and let them rest for 10 minutes to allow the juices to redistribute. Serve the lamb chops hot, ideally with couscous or your favorite side dishes.
Recipe Tips
- Use a mortar and pestle for spices: Crushing the coriander seeds with a mortar and pestle instead of using pre-ground spices will enhance their flavor and aroma in the marinade.
- Let lamb chops reach room temperature: Before grilling, let the lamb chops sit at room temperature for about 30 minutes. This helps them cook more evenly and improves the sear on the grill.
- Add a splash of white wine to the marinade: A small splash of white wine in the marinade can add a subtle depth of flavor. Just mix it in with the garlic-herb mixture before applying.
- Use a meat thermometer for perfect doneness: To ensure the lamb chops are cooked to your liking, use a meat thermometer. Aim for 135°F for medium-rare and 145°F for medium doneness.
What To Serve With Lamb Chops
Serve your Lamb Chops with creamy polenta, roasted Brussels sprouts, spiced sweet potato wedges, lemon herb couscous, or grilled asparagus.
You can also pair a tangy feta and cucumber salad, or a vibrant cherry tomato salsa to add freshness and a burst of flavor.
How To Store Lamb Chops
To Refrigerate: Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before sealing to avoid excess moisture and maintain texture.
To Freeze: Freeze the lamb chops in a tightly sealed freezer bag or container for up to 3 months. Thaw them overnight in the refrigerator before reheating to preserve flavor and texture.
How To Reheat Lamb Chops
In The Oven: Preheat your oven to 350°F. Place the lamb chops on a baking sheet and cover with foil. Heat for about 10 to 15 minutes, checking to ensure they are heated through without drying out.
In The Microwave: Arrange lamb chops on a microwave-safe plate and cover loosely. Heat on medium power for 2 to 3 minutes, turning halfway through to ensure even heating and to avoid overcooking.
In The Air Fryer: Preheat the air fryer to 350°F. Place the lamb chops in the basket and heat for about 5 to 7 minutes, flipping halfway through. This method helps to crisp up the exterior while reheating evenly.
Frequently Asked Questions
Can I use a different type of yogurt?
Yes, you can use plain non-fat Greek yogurt instead of whole-milk yogurt. It will still provide a creamy texture, though the richness may be slightly reduced.
Can I use pre-ground spices instead of whole seeds?
Yes, you can use pre-ground spices if you don’t have whole seeds. Just use 1 teaspoon of ground coriander and 1 teaspoon of ground turmeric in place of the whole seeds.
Check out More Recipes From Ina Garten:
Ina Garten Lamb Chops
Description
This flavorful Ina Garten Lamb Chops is prepared using garlic, fresh mint, ground turmeric, Greek yogurt, and Sriracha. This delicious lamb chop recipe is a great dinner option that takes about 1 hour to prepare and can serve up to 6 people.
Ina Garten Lamb Chops Ingredients
How To Make Ina Garten Lamb Chops
- Prepare the Marinade: Start by placing the garlic, mint, ground turmeric, coriander seeds, ground cumin, and lemon zest into a food processor. Add a pinch of kosher salt and blend until smooth. Gradually add 5 tablespoons of olive oil and pulse until everything is well combined.
- Marinate the Lamb: Arrange the lamb chops in a dish and coat them thoroughly with the garlic-herb mixture. In a separate bowl, mix together the Greek yogurt, Sriracha, and freshly squeezed lemon juice until smooth. Spread this yogurt mixture evenly over the lamb chops. Cover the dish and refrigerate for at least 6 hours, up to 24 hours for more flavor.
- Preheat the Grill: Preheat your charcoal grill until it’s hot. Oil the grill grates lightly to prevent the lamb from sticking. This ensures a clean release and a better grill mark.
- Grill the Lamb: Position the lamb chops 5 to 6 inches above the hot coals. Grill the chops with the yogurt side facing up for 4 to 5 minutes. Flip the chops and grill for an additional 3 to 4 minutes on the other side, aiming for medium-rare doneness.
- Rest and Serve: Once grilled, transfer the lamb chops to a clean plate. Cover them loosely with foil and let them rest for 10 minutes to allow the juices to redistribute. Serve the lamb chops hot, ideally with couscous or your favorite side dishes.
