[Spring Recipes]
Instructions
- In a bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper to create a marinade.
- Place the lamb chops in a shallow dish and rub the marinade over both sides of the chops. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the lamb chops are marinating, prepare the mint yogurt sauce. In a small bowl, combine the Greek yogurt, chopped mint leaves, lemon juice, minced garlic, salt, and pepper. Stir until well combined. Cover and refrigerate until ready to serve.
- Preheat your grill to medium-high heat.
- Remove the lamb chops from the refrigerator and let them come to room temperature while the grill is heating up.
- Grill the lamb chops for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Cooking time may vary depending on the thickness of the chops and your grill’s temperature.
- Once cooked to your liking, remove the lamb chops from the grill and let them rest for a few minutes before serving.
- Serve the grilled lamb chops hot with a dollop of mint yogurt sauce on the side.
