Main, Meat

Greek Lamb with Yogurt Mint Sauce

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This dish has restaurant vibes but you can make them right at home: Greek Lamb with Yogurt Mint Sauce.

The chops come out perfect on my good ole grill pan, but you can of course make them on your outside grill as the recipe states. This comes from the Barefoot Contessa, and it’s an A-plus plus. Like many of her recipes, it is quite simple but the impressive results lead it to be a perfect dish to make for guests. The yogurt sauce may be made well in advance, and the recipe recommends to marinate the lamb chops the day before if you can.

The recipe calls for a rack of lamb, but I used loin chops as that is what my store had the week I made these. Also, loin chops have more meat on them, which is good for the hungry fellas I feed.

I hope your fam loves this dish as much as mine does!

Greek Lamb with Yogurt Mint Sauce
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Greek Lamb with Yogurt Mint Sauce

Recipe by Ina Garten from Barefoot Contessa: How Easy is That?Course: Main, MeatCuisine: GreekDifficulty: Easy
Servings

4-6

servings
Prep time

40

minutes
Cooking time

20

minutes
Marinating time

2-24

hours

This lamb dish is delightful!

Ingredients

  • For the Lamb

  • 4 large garlic cloves

  • 3 Tbsp. chopped fresh rosemary leaves

  • 1 1/2 tsp. dried oregano

  • Kosher salt and freshly ground pepper

  • 1/2 cup freshly squeezed lemon juice (4 lemons)

  • 1/2 cup good olive oil

  • 1/2 cup red wine

  • 2 racks of lamb frenched and cut into 8 chops each (Please note: The Jersey Girl often uses lamb loin chops as a rack of lamb is sometimes hard to find)

  • Yogurt Mint Sauce (recipe follows)

  • Yogurt Mint Sauce (1 cup)

  • 6 scallions, white and green parts, chopped

  • 1/2 cup fresh mint leaves

  • 2 Tbsp. minced fresh dill (Please note: The Jersey Girl uses parsley in lieu of dill)

  • Pinch of crushed red pepper flakes

  • 1 Tbsp. good olive oil

  • 1 Tbsp. freshly squeezed lemon juice

  • 7 oz. Greek-style yogurt, such as Fage Total

  • 1 tsp. kosher salt

  • 1/2 tsp. freshly ground black pepper

Directions

  • For the lamb chops
  • Place the garlic, rosemary, oregano,1 1/2 tsp. salt and 3/4 tsp pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced.
  • Add the lemon juice, oilve oil, and red wine and combine.
  • Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  • When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. (Alternatively, you may cook the grill chops on a grill pan over medium high heat on your kitchen stove. This is what the Jersey Girl does. Due to the limitations of grill pan size, They Jersey Girl cooks the chops in 2 batches.)
  • Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce. (Recipe is below.)
  • For the Yogurt Mint Sauce
  • Place the scallions, mint, dill (or parsley), red pepper flakes, olive oil and lemon juice in the bowl of a food processor fitted with a steel blade and puree until it is a coarse paste. Add yogurt, salt and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

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