Ina Garten Moroccan Grilled Lamb Chops

Ina Garten Moroccan grilled lamb chops are tender, spice-crusted chops with yogurt, lemon, garlic and fresh mint, ready in 6 hours 30 minutes. Try this easy grilled lamb dinner for a summer dinner party or a relaxed weeknight, since it's a make-ahead recipe and the marinade does the work.

Marinate the chops for at least 6 hours, because that is when the yogurt and lemon tenderize the meat and carry the spices all the way through. Grill them after only a quick rub and the flavor stays on the surface.

Ina Garten came up with this dish because Jeffrey adores lamb and she likes finding new ways to cook it for him. Her twist is a double marinade, a garlic and herb paste first and then a yogurt coating with Sriracha, which charrs on the grill into a tangy crust.

Source: Cooking for Jeffrey (2016)

Ina Garten Moroccan Grilled Lamb Chops

0.0 from 0 votes

Course: DinnerCuisine: American, MoroccanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

520

kcal

Lamb chops pick up a spiced paste and a tangy yogurt coating, then sear over hot coals until the outside chars and the inside stays rosy. A short rest under foil keeps them juicy for serving over couscous.

Ingredients

• 6 large garlic cloves
  

• 1/3 cup julienned fresh mint leaves
  

• 1 1/2 tablespoons ground turmeric
  

• 1 tablespoon whole coriander seeds
  

• 1 tablespoon ground cumin
  

• 1 tablespoon grated lemon zest (2 lemons)
  

• Kosher salt
  

• 5 tablespoons good olive oil, plus extra for the grill
  

• 3 racks of lamb (6 to 7 ribs each), cut into chops
  

• 1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
  

• 1 1/2 teaspoons Sriracha
  

• 3 tablespoons freshly squeezed lemon juice
  

• Couscous with Pine Nuts and Mint, for serving
  

Directions

• Make the spice paste: Process 6 garlic cloves, 1/3 cup julienned mint, 1 1/2 tablespoons turmeric, 1 tablespoon coriander seeds, 1 tablespoon cumin, 1 tablespoon lemon zest and 2 1/2 teaspoons salt. Keep going until finely ground, then add 5 tablespoons olive oil and pulse to combine.
• Coat the chops: Arrange the cut lamb chops in one layer in non-metal dishes, then spread the garlic and herb mixture evenly on both sides. That layer of spice sits right against the meat while it marinates.
• Add the yogurt: Whisk 1 1/2 cups Greek yogurt, 1 1/2 teaspoons Sriracha and 3 tablespoons lemon juice in a small bowl. Spread it over the chops, cover and refrigerate for 6 to 24 hours.
• Heat the grill: Prepare a charcoal grill with hot coals and oil the cooking grate with a little extra olive oil. Then sprinkle the lamb with salt so the crust is seasoned from the start.
• Grill the first side: Set the chops 5 to 6 inches above the coals with the yogurt side up, marinade and all. Grill them for 4 to 5 minutes while the coating sets and browns.
• Turn and finish: Flip the chops and grill for 3 to 4 minutes more, until medium rare. A quick look at the thickest part tells you when they are done.
• Rest the lamb: Move the chops to a clean plate and cover it tightly with aluminum foil. Let them rest for 10 minutes so the juices settle back into the meat.
• Serve: Sprinkle the chops with a little more salt. Serve them hot over Couscous with Pine Nuts and Mint.

Tools for this recipe

• Cuisinart 14-cup food processor, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Moroccan lamb chops without a charcoal grill?

A gas grill on high heat works the same way, and a cast iron grill pan on the stovetop is a fine backup. Cook them for the same few minutes per side and watch closely, since the yogurt coating browns fast.

Can I use something other than lamb racks?

Lamb loin chops or shoulder chops both take this marinade well, though thicker cuts need a minute or two longer. Chicken thighs also work if you grill them until fully cooked through.

How long should I marinate the lamb?

Give it at least 6 hours and up to 24 hours in the fridge. Any shorter and the flavor stays on the surface, and much longer than a day can make the meat feel mushy.

Can I prep this ahead for a dinner party?

Yes, the marinade is made for it. Coat the chops the night before, keep them covered in the fridge, and you only have the grilling and a 10 minute rest on the day.

What is the biggest mistake with grilled lamb chops?

Overcooking is the common one, since these chops only need about 7 to 9 minutes total to reach medium rare. Skipping the rest is the other, because cutting in too soon lets the juices run onto the plate.