Mohamed Shili Ina Garten’s Moroccan Grilled Lamb Chops is a flavorful dish featuring key ingredients like fresh mint, ground turmeric, and Greek yogurt. The lamb chops are marinated in a garlic-herb mixture and then coated with a yogurt blend, infusing them with rich, aromatic flavors.
Ina recommends marinating the lamb chops for 6 to 24 hours to allow the flavors to fully penetrate the meat. The lamb chops are then grilled to perfection, achieving a medium-rare finish. This dish is relatively simple to prepare and makes for an impressive main course for dinner parties or special occasions.
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: In a food processor, blend garlic, mint, turmeric, coriander, cumin, lemon zest, and salt. Add olive oil and pulse to mix.
- Marinate the Lamb: Place lamb chops in a dish and coat them with the garlic-herb mixture. In a separate bowl, mix yogurt, Sriracha, and lemon juice. Spread this yogurt mix on the lamb. Cover and refrigerate for 6 to 24 hours.
- Preheat the Grill: Get your charcoal grill hot and oil the cooking grate.
- Grill the Lamb: Place the lamb chops 5 to 6 inches above the hot coals. Grill first with the yogurt side up for 4 to 5 minutes. Flip and grill for another 3 to 4 minutes until medium rare.
- Rest and Serve: Move the grilled lamb to a clean plate, cover with foil, and let it rest for 10 minutes. Serve hot with couscous.
What To Serve With Lamb Chops
Serve those grilled Lamb Chops with Cauliflower Stilton Soup, Sweet Potato Fritters, Jalapeño Cornbread or Beet Pickled Eggs.
How To Store Lamb Chops
In The Fridge:
To store cooked lamb chops in the fridge, place them in an airtight container. Make sure the container is sealed properly to prevent moisture loss and spoilage. The lamb chops can be stored in the fridge for up to 3 to 4 days.
In The Freezer:
For longer storage, wrap the cooked lamb chops tightly in aluminum foil or plastic wrap. Then place them in a freezer-safe bag, removing as much air as possible. Store the sealed bag in the freezer for up to 2 to 3 months.
How To Reheat Lamb Chops
To reheat lamb chops, first, thaw them in the fridge if they are frozen. Preheat your oven to 350°F (175°C). Place the lamb chops on a baking sheet and cover them with aluminum foil to retain moisture. Heat in the oven for about 10 to 15 minutes or until they are warmed through.
Check out More Recipes From Ina Garten:
Ina Garten Lamb Chops
Description
Ina Garten’s Moroccan Grilled Lamb Chops is a flavorful dish featuring key ingredients like fresh mint, ground turmeric, and Greek yogurt. The lamb chops are marinated in a garlic-herb mixture and then coated with a yogurt blend, infusing them with rich, aromatic flavors.
Ina Garten Lamb Chops Ingredients
How To Make Ina Garten Lamb Chops
- Prepare the Marinade: In a food processor, blend garlic, mint, turmeric, coriander, cumin, lemon zest, and salt. Add olive oil and pulse to mix.
- Marinate the Lamb: Place lamb chops in a dish and coat them with the garlic-herb mixture. In a separate bowl, mix yogurt, Sriracha, and lemon juice. Spread this yogurt mix on the lamb. Cover and refrigerate for 6 to 24 hours.
- Preheat the Grill: Get your charcoal grill hot and oil the cooking grate.
- Grill the Lamb: Place the lamb chops 5 to 6 inches above the hot coals. Grill first with the yogurt side up for 4 to 5 minutes. Flip and grill for another 3 to 4 minutes until medium rare.
- Rest and Serve: Move the grilled lamb to a clean plate, cover with foil, and let it rest for 10 minutes. Serve hot with couscous.
