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Grilled Lamb Chops with Dill Sauce

Grilled Lamb Chops with Dill Sauce


DILL SAUCE:
3/4 cup plain yogurt
1 tbsp. fresh lemon juice
1 tsp. dried dill or 1 tbsp. chopped fresh dill fronds
2 cloves garlic, smashed and minced into a paste
1/2 small cucumber, peeled, seeded, and minced
Kosher salt and freshly ground black pepper, to taste

THE LAMB:
4 1"-thick lamb loin chops (about 1 lb.)
3 tbsp. extra-virgin olive oil
1 tsp. dried dill or 1 tbsp. chopped fresh dill fronds
6 cloves garlic, smashed
1/2 tsp. crushed red chile flakes
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper, to taste


1. Make the sauce: In a medium bowl, combine the yogurt, lemon juice, dill, garlic, and cucumber and season with salt and pepper. Cover sauce with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

2. Prepare the lamb: Put lamb into a baking dish and drizzle with oil. Add the dill, garlic, red chile flakes, and lemon juice. Season lamb generously with salt and pepper and turn lamb to coat with the marinade. Cover dish with plastic wrap and let sit at room temperature for 1 hour.

3. Build a medium-hot charcoal fire in a grill or heat a gas grill to medium-high heat. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook lamb, turning occasionally until it has reached desired temperature, 4–6 minutes for medium rare. (If using a grill pan, cook, turning occasionally, until three sides of the lamb are browned, about 5 minutes. Transfer to a 450 oven and cook until nearly medium-rare, about 3 minutes more.) Transfer lamb to a platter and let rest 5 minutes. Serve lamb with tzatziki sauce.