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 28
Chef John has don it again! Nice job! Delicious :-)
Best loin lamb chops I've ever made and I love to cook! Please don't change a thing with this recipe, it is PERFECT!
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...
This one of the best lamb recipes I have ever found. The marinade makes it. The flavor is bold but not overpowering. I made this recipe twice, once grilled and once broiled. It was excellent bot...
I left some of the marinade on the lamb and broiled instead of grilling; it was fantastic!
this was very tasty.. i used this on boneless/skinless chicken breasts as lamb doesn't really agree with me.. only difference was to add extra lemon zest and use dried rosemary.. very good.. ty ...
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...