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Recipe Provided By
"Zestful Kitchen"Prep Time
12 min
Cook Time
10 min
Total Time
22min
Servings
4
Ingredients
- 2 1/2 pounds American lamb loin chops, about 1 1/2 inches thick
- Kosher salt and black pepper
- 1 cup full-fat Greek yogurt
- 2 lemons, (one zested and both juiced)2 tablespoons fennel or cumin seeds, crushed (I like a mix of both) plus more for serving
- 2 tablespoons fresh oregano, (chopped plus more for serving)
- 2 teaspoons minced fresh garlic
- 1 teaspoon crushed red pepper flakes
- 1 fennel bulb, (cored and thinly sliced, fronds reserved)
- 1 cup mixed fresh herbs such as reserved fennel fronds, cilantro, mint and/or parsley
- 1/2 teaspoon ground sumac
- Flaky sea salt, extra-virgin olive oil, and Greek yogurt for serving
Directions
Pierce lamb chops with a fork all over; season with salt and pepper.
Combine yogurt, 2 tablespoons lemon juice, 1 teaspoon zest, 2 tablespoons fennel and/or cumin seeds, 2 tablespoons oregano, garlic, and red pepper flakes in a large bowl.
Add lamb loin chops and toss to coat evenly. Cover and chill for 2 hours or up to overnight.
Let meat come to room temperature for 30 minutes. Meanwhile, toss sliced fennel with 2 tablespoons lemon juice; season with salt and set aside. Heat a grill to medium-high (375 degrees F). Brush grill grate clean, then brush with oil to coat.
Grill chops 5–6 minutes per side until an instant-read thermometer inserted in the centers, but not touching the bone, registers 145 degrees F. Let rest for 3 minutes.
Add cup if mixed herbs to sliced fennel mixture; transfer to a serving platter then arrange lamb loin chops on top. Sprinkle lamb and fennel with ¼ teaspoon fennel seeds, sumac, and flaky sea salt. Drizzle with olive oil and serve with additional Greek yogurt.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
