GRILLED LAMB CHOPS | MOROCCAN MARINADE

This dish is deeply aromatic and beautifully balanced, with warm spices, bright lemon, and fresh mint complementing the richness of grilled lamb. The yogurt marinade tenderizes the meat while layering in flavor. This dish will pair beautifully with our 2019 hope & grace Merlot, Napa Valley.  

If you have not purchased the wine to accompany the recipe, click HERE.

Ingredients

• 6 large garlic cloves

• 1/3 cup Julienned fresh mint leaves

• 1 ½ Tbsp Ground turmeric

• 1 Tbsp Whole coriander seeds

• 1 Tbsp Ground cumin

• 1 Tbsp Grated lemon zest

• Kosher salt

• 5 Tbsp Olive Oil

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

• 1 ½ Cup Plain whole-milk Greek yogurt (12 ounces)

• 1 ½ tsp Sriracha

• 3 Tbsp freshly squeezed lemon juice

   

  Directions

  Add garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons kosher salt in the food processor fitted with the steel blade. Process until finely ground. Add olive oil and pulse to combine.

  Place the lamb chops in non-metal dishes large enough to hold them in a single layer. Spread the garlic and herb mixture evenly over both sides of the lamb.

  In a small bowl, whisk together the yogurt, Sriracha, and lemon juice. Spread the yogurt mixture evenly over the lamb chops. Cover and refrigerate, allowing the lamb to marinate for 6 to 24 hours..

  Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb lightly with salt. Grill the chops 5 to 6 inches above the coals, first with the yogurt side facing up (marinade intact) for 4 to 5 minutes. Turn and grill for another 3 to 4 minutes, until medium rare.

  Transfer the lamb to a clean plate, cover loosely with aluminum foil, allow it to rest for 10 minutes. Finish with salt and serve hot with couscous.