Lamb Chops Recipe

Marinate

Pat lamb chops dry with paper towels. In a bowl, mash 3 garlic cloves into a paste and combine with 2 tbs olive oil, chopped rosemary, thyme, 1 tbs lemon juice, 1.25 tsp salt and 0.5 tsp black pepper. Rub mixture evenly over both sides of the lamb chops. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. If short on time, let rest 15 minutes at room temperature before cooking.

Bring to room temp

Remove marinated chops from fridge 20–30 minutes before grilling so they come closer to room temperature for even cooking.

Grill or pan-sear

Preheat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Lightly oil the grates or skillet. Sear lamb chops 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For medium, cook 4–5 minutes per side (135–145°F / 57–63°C). Avoid moving chops while searing to get a good crust. If chops are thick, finish in a 375°F (190°C) oven for 5–7 minutes. Remove chops to a plate and tent loosely with foil; rest 5–7 minutes to allow juices to redistribute.

Prepare vegetables

Slice the onion into 1/2-inch thick rings or wedges so they hold together on the grill. Halve the tomatoes lengthwise if small, or cut into thick slices if larger. Brush onion and tomato cut sides lightly with 1 tbs olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

Grill vegetables

While the lamb rests (or on a second zone of the grill), place onions and tomatoes on the hot grill. Grill onions 3–4 minutes per side until charred and softened. Grill tomatoes 2–3 minutes cut-side down until char marks form but they retain shape. Remove and keep warm.

Warm pita

Brush pita lightly with a little olive oil and warm on the grill or in a skillet 30–60 seconds per side until soft and slightly charred. Keep wrapped in a clean towel to stay warm.

In a small bowl combine 1 cup Greek yogurt, 2 tbs chopped fresh dill, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust salt or lemon as needed. Refrigerate until serving. If made ahead, let sit at room temperature 10 minutes before serving for best flavor.

Rinse and combine

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch. Drain. In a small saucepan combine the rinsed rice, 1.75 cups water, 1 tsp butter or olive oil and 1/2 tsp salt.

Cook rice

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork before serving.

Divide rice among 2 plates (approximately 1/2 cup cooked rice per serving if serving two). Place two lamb chops per plate, add a grilled onion wedge and grilled tomato half, and a warm pita folded or alongside. Spoon 2–3 tbs dill yogurt sauce per plate or serve sauce in a small ramekin. Garnish with a sprig of dill or lemon wedge if desired. Serve immediately.