Lamb Loin Chop Recipe
INGREDIENTS:
2 FFF Lamb Loin Chops
Olive oil
Salt
Rosemary
Yoghurt Mint Sauce:
1/2 cup Greek Yoghurt
1/4 cup finely chopped Mint leaves
2 chopped garlic cloves
1/2 juiced lemon
salt and pepper to taste
Optional: Cumin, Allspice and/or Cayenne pepper to taste.
DIRECTIONS:
1. Defrost the Lamb chops, and place on a tray. Pour a small amount of olive oil and rub it in on all sides. Then season your Lamb chops with the salt, and rosemary and let it sit for at least 20 minutes.
2. Bring your grill up to about 300 Degrees F, and place your chops on the grill on indirect heat next to the flame for about 8 minutes per side.
3. While the lamb is cooking, mix together the ingredients for the yoghurt mint sauce and place in the fridge.
4. Bring the temperature of your grill up and sear the Lamb chops until no higher than 145 degrees F internal, (or until your desired temperature).
5. Remove from the heat and let rest for 5 minutes, then serve with your sauce and enjoy!
2 FFF Lamb Loin Chops
Olive oil
Salt
Rosemary
Yoghurt Mint Sauce:
1/2 cup Greek Yoghurt
1/4 cup finely chopped Mint leaves
2 chopped garlic cloves
1/2 juiced lemon
salt and pepper to taste
Optional: Cumin, Allspice and/or Cayenne pepper to taste.
DIRECTIONS:
1. Defrost the Lamb chops, and place on a tray. Pour a small amount of olive oil and rub it in on all sides. Then season your Lamb chops with the salt, and rosemary and let it sit for at least 20 minutes.
2. Bring your grill up to about 300 Degrees F, and place your chops on the grill on indirect heat next to the flame for about 8 minutes per side.
3. While the lamb is cooking, mix together the ingredients for the yoghurt mint sauce and place in the fridge.
4. Bring the temperature of your grill up and sear the Lamb chops until no higher than 145 degrees F internal, (or until your desired temperature).
5. Remove from the heat and let rest for 5 minutes, then serve with your sauce and enjoy!
