Grilled Lamb Chops with Herbed Aioli
Savor the perfection of Grilled Lamb Chops! Marinated in a tangy yogurt blend and grilled to juicy perfection, these chops are served with a vibrant herbed aioli for an exquisite dining experience. Enjoy alongside couscous, cucumbers, and fresh herbs for a delightful meal.
Ingredients
- Wolverine Lamb rack – SGC# 204938
- 1 ½ cups plain whole-milk yogurt – SGC# 195632
- 1 tablespoon minced Green onion – SGC# 192014
- 2 teaspoons kosher salt, plus more to taste – SGC# 052100
- 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice – SGC# 192676
- Black pepper, to taste – SGC# 191565
- 1 cup packed mixed fresh tender herbs (such as parsley, dill, and mint leaves), plus more for serving – SGC# 193133; 196220; 193391
Directions
- Stir together yogurt, shallot, salt, and lemon zest in a medium bowl. Measure 1 cup of the mixture into a large ziplock plastic bag. Cover and refrigerate remaining 1/2 cup yogurt mixture until ready to use. Add lamb chops to ziplock bag; seal bag, and turn to coat lamb in sauce. Let marinate in refrigerator at least 2 hours or up to 24 hours.
- Preheat the grill to high (450°F to 500°F). Scrape off excess marinade from the lamb and discard the remaining marinade in the bag. Sprinkle the chops evenly with salt and pepper to taste. Arrange the chops on oiled grill grates; grill, covered, turning once or twice, until browned and a thermometer inserted in the thickest portion of meat registers 135°F for medium-rare, about 6 minutes, or to desired degree of doneness. Transfer the chops to a platter; let them rest 5 minutes.
- Transfer reserved yogurt mixture to a food processor. Add fresh herbs and lemon juice; pulse until smooth, about 20 pulses. Serve chops alongside sauce.
