I love a good lamb chop. They always look so elegant, and with different herbs, you can really change the flavor. I always prefer the loin chops over the ones that look like lollipops. They have more meat, and I think they are juicier. Just a head's up, these lamb chops need to marinate the night before. So plan ahead.
In a food processor, blend 3 TBS minced garlic, 1/3 cup chopped mint, 1 1/2 TBS turmeric,
1 TBS ground coriander, 1 TBS cumin, the zest of 2 lemons, 2 tsp kosher salt, and 1/4 cup olive oil. Place 6 lamb loin chops in a dish and rub the spice mixture on both sides of the lamb chops. Do not be alarmed when your fingernails turn yellow. It's the turmeric, and unfortunately, it will stay this way for about a day. In another bowl, mix together 1/2 cup of plain yogurt, 1 TBS Siracha, and the juice of the lemons that you zested earlier. Spoon this mixture on the side of the lamb chop that is up. Cover the lamb chops and let them marinate overnight.
Let the marinated lamb come to room temperature. You always need to bring your meat to room temperature before cookingSprinkle the prepared lamb chops with salt. In a skillet, heat 3 TBS of olive oil to medium-high. Put the chops in the skillet yogurt side down and cook for about 5 minutes. Turn and cook for another 4 minutes. Enjoy.
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