Quinta Dos Recipe
Recipe information
Make Quinta Dos in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Quinta dos – Marinated Grilled Lamb Chops with Herb Yogurt and Roasted New Potatoes
Quinta dos – Marinated Grilled Lamb Chops with Herb Yogurt and Roasted New Potatoes
1. Marinade and prep lamb
In a large bowl combine 2 tbs olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, smoked paprika, ground cumin, honey, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified. Add the lamb chops and turn to coat thoroughly. Cover and refrigerate to marinate at least 1 hour and up to 6 hours (if longer, remove from fridge 30 minutes before cooking to come toward room temperature).
2. Prepare potatoes
Preheat oven to 425°F (220°C). Toss halved new potatoes with melted butter, 1 tbs olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, turning once halfway, until golden and tender. In the last 3 minutes add chopped parsley and toss on the pan to combine. Remove and keep warm.
3. Make herb yogurt sauce
While potatoes roast, stir together 1/2 cup plain Greek yogurt, 1 tbs chopped mint, 1 tsp chopped dill, 1 tsp red wine vinegar, 1 tbs olive oil and a pinch (about 1/4 tsp) of salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Chill until serving.
4. Grill the lamb - sear
Heat a grill pan or outdoor grill to medium-high (about 425°F / 220°C). Pat lamb chops dry and season lightly with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Brush with remaining 2 tbs olive oil. Place chops on hot grill and sear for 2–3 minutes without moving to develop a good crust.
5. Grill the lamb - finish
Flip chops and grill 2–3 minutes more for medium-rare (internal temp 125–130°F / 51–54°C). For medium allow 3–4 minutes per side (135°F / 57°C). Use an instant-read thermometer for accuracy. Transfer chops to a cutting board and tent loosely with foil; rest 5 minutes so juices redistribute.
6. Finish and plate
Arrange roasted potatoes on a serving platter, scatter a few spoonfuls of chopped parsley over them. Place lamb chops over or beside the potatoes. Spoon herb yogurt alongside or dollop onto each chop. Sprinkle microgreens or serve with lemon wedges if using. Taste and add sea salt flakes to potatoes or chops as desired.
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