Directions
- 1Trim the fat off of the rack of lamb and cut it into individual chops. Add them to a large bowl.
- 2Add olive oil, minced garlic, grated shallot, rosemary, thyme, salt, pepper and lemon juice to the bowl. Mix well.
- 3Prepare the lemon garlic dill yogurt sauce and refrigerate until serving.
- 4Preheat grill to high heat for 2 zone cooking. Sear lamb chops for 2-3 minutes per side, flipping frequently.
- 5Move lamb chops to the indirect heat side of the grill and close lid to finish cooking until desired internal temperature is reached (around 140 degrees for medium).
- 6Let the lamb chops rest for a few minutes.
- 7Plate the lamb chops, garnish with parsley, cracked pepper, and flakey salt, and serve with the yogurt sauce.
Ingredients
- 1 frenched rack of lamb
- 0.25 cup extra virgin olive oil
- 6 tbsp fresh minced garlic
- 1 medium shallot
- 4 tbsp fresh chopped rosemary
- 4 tbsp fresh chopped thyme
- 2 tbsp onion powder
- 0 salt
- 0 pepper
- 0.5 lemon juice
- 0 chopped parsley
- 0 cracked pepper
- 0 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
- 0 smoked paprika
- 0 salt
- 0 pepper
- 4 tbsp xtra virgin olive oil
Equipment
knifelarge bowlgrilltongs
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