Lamb Chops Down Under
Savor the bold flavors of Australia with "Lamb Chops Down Under," a succulent recipe that combines tender lamb chops with a fragrant marinade and a refreshing mint yogurt sauce. Featuring a harmonious blend of olive oil, garlic, smoked paprika, and ground coriander, these chops are infused with smoky, zesty notes, making them perfect for grilling. The star accompaniment—a creamy mint yogurt sauce with hints of honey and cucumber—adds a cooling contrast that complements the lamb beautifully. Ready in just 30 minutes of active cooking time, this dish is ideal for both casual outdoor barbecues and elegant dinner parties. Serve with grilled veggies or a crisp salad for an unforgettable dining experience that transports your taste buds straight to the heart of the Outback.
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Ingredients
- 8 pieces lamb chops
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 cup plain Greek yogurt
- 2 tablespoons fresh mint leaves, chopped
- 1 teaspoon honey
- 0.5 cup cucumber, grated
Directions
Step 1
In a small mixing bowl, combine olive oil, minced garlic, ground coriander, smoked paprika, dried thyme, salt, black pepper, and lemon juice. Mix well to form a marinade.
Step 2
Pat the lamb chops dry with paper towels and place them in a large ziplock bag or shallow dish. Pour the marinade over the lamb chops, ensuring they are completely coated. Seal the bag or cover the dish, and let them marinate for at least 30 minutes (or up to overnight in the refrigerator).
Step 3
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Step 4
Remove the lamb chops from the marinade and let any excess marinade drip off. Grill the lamb chops for about 3-4 minutes on each side for medium-rare, or until your desired doneness is reached.
Step 5
While the chops are cooking, prepare the mint yogurt sauce. In a small bowl, combine the plain Greek yogurt, chopped mint leaves, honey, grated cucumber (squeeze out any excess moisture), and a pinch of salt. Mix until well combined.
Step 6
Remove the lamb chops from the grill and transfer them to a plate. Cover loosely with aluminum foil and let them rest for 5 minutes.
Step 7
Serve the lamb chops hot, accompanied by the mint yogurt sauce on the side. Pair with grilled vegetables or a fresh salad for a complete meal.
Nutrition Facts
| Serving size | (1837.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4153.5 |
| Total Fat 333.7g | 0% |
| Saturated Fat 132.1g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 1017.3mg | 0% |
| Sodium 3323.6mg | 0% |
| Total Carbohydrate 30.8g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 17.9g | |
| Protein 258.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 597.1mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 3885.4mg | 0% |
Source of Calories