Serves 1
Directions
- 1Trim the fat off the rack of lamb to your liking, then cut it into individual chops and add them to a large bowl.
- 2Add olive oil, minced garlic, grated shallot, rosemary, thyme, salt, pepper, and lemon juice to the lamb chops in the bowl and mix until well combined.
- 3Prepare the lemon garlic dill yogurt sauce by combining all ingredients in a small bowl, and place it in the fridge until ready to serve.
- 4Set up the grill for high heat two-zone cooking and light the charcoal.
- 5Sear the lamb chops over direct heat for 2-3 minutes per side, flipping frequently to prevent burning and build a nice crust.
- 6Move the lamb chops to the indirect side of the grill with the lid shut to finish cooking until they reach your desired internal temperature (around 140 degrees for a medium finish).
- 7Let the grilled lamb chops rest for a few minutes.
- 8Plate the lamb chops, garnish with chopped parsley, cracked pepper, and flakey salt, and enjoy with the lemon garlic dill yogurt sauce.
Ingredients
- 1 whole Frenched rack of lamb
- 0.25 cup Extra virgin olive oil
- 6 tbsp Fresh minced garlic
- 1 grated Medium shallot
- 4 tbsp Fresh chopped rosemary
- 4 tbsp Fresh chopped thyme
- 2 tbsp Onion powder
- to taste Salt
- to taste Pepper
- 0.5 lemon Lemon juice
- for garnish Chopped parsley
- for garnish Cracked pepper
- for garnish Flakey salt
- 1 cup Fat free plain Greek yogurt
- 0.25 cup Fresh chopped dill
- 1 tbsp Fresh minced garlic
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice
- to taste Smoked paprika
- to taste Salt
- to taste Pepper
- 4 tbsp Extra virgin olive oil
Equipment
Large bowlSmall bowlTongsGrillGrill lighterTray with rackCutting board
Tips
- Adjust ingredients to your liking.
- Grill lamb chops for 2-3 minutes per side, flipping frequently to prevent burning.
- Finish cooking lamb chops on the indirect side of the grill until they reach your desired internal temperature (around 140 degrees for medium finish).
- Let lamb chops rest for a few minutes after grilling.
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