Description
Ina Garten’s Greek lamb combines succulent roasted meat with a refreshing mint yogurt sauce that whispers Mediterranean charm. Elegant yet simple, this recipe invites home cooks to experience authentic Greek flavors with remarkable ease and delicious results.
Ingredients
Scale
Proteins:
- 2 racks of lamb, frenched and cut into 8 chops each
Herbs and Seasonings:
- 3 tablespoons chopped fresh rosemary leaves
- 1.5 teaspoons dried oregano
- 4 large garlic cloves
- Kosher salt
- Freshly ground black pepper
Liquids and Additions:
- 0.5 cups (120 milliliters) freshly squeezed lemon juice (4 lemons)
- 0.5 cups (120 milliliters) good olive oil
- 0.5 cups (120 milliliters) dry red wine
- Yogurt Mint Sauce
Instructions
- Create a vibrant marinade by pulverizing garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon black pepper in a food processor until finely textured. Incorporate fresh lemon juice, extra virgin olive oil, and robust red wine, blending until achieving a smooth, aromatic consistency.
- Arrange lamb chops in a single layer within a glass or ceramic dish. Generously coat each chop with the prepared marinade, ensuring complete coverage. Seal with plastic wrap and allow flavors to meld in the refrigerator for a minimum of 2 hours, though overnight marination will intensify the taste profile.
- Prepare the grilling surface by establishing a single layer of hot charcoal or preheating a gas grill to medium-high temperature (approximately 375-400°F or 190-204°C). Extract lamb chops from marinade and season thoroughly with additional salt and freshly ground black pepper.
- Position lamb chops on the heated grill, cooking for 4-5 minutes per side to achieve a perfect medium-rare doneness. Adjust cooking time slightly based on thickness and personal preference for meat temperature.
- Once grilled, transfer lamb chops to a serving platter. Immediately tent with aluminum foil and allow to rest for 10 minutes, enabling internal juices to redistribute and ensuring maximum tenderness.
- Craft a refreshing yogurt mint sauce by combining thick Greek yogurt, finely chopped fresh mint leaves, a splash of lemon juice, and a pinch of salt. Whisk ingredients until thoroughly integrated and refrigerate briefly to enhance flavor melding.
- Present the succulent lamb chops while still hot, accompanied by the chilled, vibrant mint yogurt sauce. Garnish with additional fresh mint leaves for an elegant touch.
Notes
- Chill yogurt sauce separately to maintain its cool, creamy texture and ensure a refreshing contrast with hot lamb chops.
- Grill lamb over precise medium-high heat for perfect sear, avoiding burning or undercooking the meat.
- Allow grilled lamb to rest for 10 minutes, helping juices redistribute and guaranteeing maximum tenderness.
- Maximize flavor by marinating lamb overnight, enabling herbs and seasonings to deeply penetrate the meat.
- Select fresh rosemary and mint over dried herbs to elevate the marinade’s overall taste and aromatic profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 376 kcal
- Sugar: 3.3 g
- Sodium: 563 mg
- Fat: 31.6 g
- Saturated Fat: 2.5 mg
- Carbohydrates: 11.5 g
- Fiber: 4.1 g
- Protein: 5.7 g
- Cholesterol: 2.5 mg