Ingredients4 h 25 m servings 198
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Cook's Note:
- Marinate for 4 to 10 hours for best results.
Per Serving: 198 calories; 13.6 4.5 15.3 57 362 Full nutrition
ReviewsRead all reviews 24
Chef John has don it again! Nice job! Delicious :-)
These were wonderful! Husband said make sure you know how to make these again! I didn't have any plain yogurt, so used real mayonnaise and only marinated for about an hour. These could be a new ...
Made this as kebabs. Delicious! I had this as one option in a meal for company that didn't really like lamb (and I don't necessarily either unless paired properly) and got lots of compliments. I...
I left some of the marinade on the lamb and broiled instead of grilling; it was fantastic!
Very simple and very tasty! Kids (8 and 10) liked it. Would definitely make again. The rosemary wasn't overpowering which was good because so many recipes overpower the flavor of the lamb with r...
Chef John does it again. This was absolutely delicious. Made it for a weeknight dinner but I'm keeping this recipe for special occasions.
I used lamp crown chops (sliced separately) and cooked for 3 minutes on the first side, 2 minutes on the second side. Watch to not cook it longer; these burn easily. My wife loved the single l...