Lamb Chops with Green Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 13 h.
Ready in
Ingredients
for
4
- For Grilled Lamb Chops
- 8 lamb chops (about 1.15 kg)
- 1 cup Greek yogurt
- 3 Tbsps fresh lemon juice
- 1 pc fresh ginger peeled and grated (about 3-inches)
- 2 cloves garlic cloves (minced)
- 2 Tbsps honey
- 1 Tbsp Garam Masala
- 2 tsps sweet paprika
- 2 tsps ground Cumin
- ¼ tsp ground Nutmeg
- coarse salt (to taste)
- 6 sprigs fresh thyme
- 1 Tbsp Oil (to brush grill grate)
- For Spinach and Pea Salad
- 10 cups fresh Baby spinach
- 1 ½ cups frozen, baby, green peas (thawed)
- 0.333 cup good-quality olive oil
- ¼ cup lemon juice
- 1 Tbsp Dijon mustard
- ½ tsp dried thyme
- salt (to taste)
- freshly ground Black pepper (to taste)
Product recommendation
Garam masala is a combination of Indian spices and can be found in most specialty markets.
Preparation steps
1.
For Grilled Lamb Chops:
2.
Rinse the lamb chops under cold running water and pat dry with paper towels. Using the tip of a sharp knife, make a few slits in each lamb chop.
3.
In a large nonreactive bowl, whisk the yogurt, lemon juice, ginger, garlic, honey, garam masala, paprika, cumin, nutmeg and salt together until blended. Place the lamb chops in the marinade, turning to completely coat the lamb, Top with thyme sprigs, cover and refrigerate overnight.
4.
Prepare grill for direct grilling. Preheat to medium-high heat. While grill is heating, remove lamb from refrigerator and let stand at room temperature for 20 to 30 minutes.
5.
Brush grill grate with oil. Season lamb with salt and pepper to taste. Grill to desired doneness, 4 to 5 minutes per side for medium-rare.
6.
Transfer the lamb to individual plates or a serving platter. Serve with salad.
7.
For Spinach and Pea Salad:
8.
Combine spinach, greens, and peas in salad bowl. In small bowl, combine olive oil, lemon juice, mustard, thyme, salt and pepper and whisk to blend. Just before serving, pour dressing over salad and toss gently to coat.
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