Lamb Chops Plate Recipe

Marinate

Pat lamb chops dry with paper towels. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic (3 cloves), chopped rosemary, oregano, cumin, 1 tsp salt and 1/2 tsp black pepper. Rub marinade over both sides of the chops, cover and refrigerate for at least 30 minutes and up to 4 hours (bring to room temperature 20 minutes before grilling).

Grill

Preheat the grill (or grill pan) to high heat (450–500°F / 230–260°C). Oil the grates lightly. Remove chops from marinade and let excess drip off. Grill chops 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C) depending on thickness; for medium cook 4–5 minutes per side. Use tongs to flip once. After grilling, transfer chops to a cutting board and loosely tent with foil to rest for 5–7 minutes before serving.

Rinse 2 cups rice under cold water until water runs clear to remove excess starch. In a medium saucepan, melt 2 tbs butter over medium heat. Add the rinsed rice and stir to coat for 1–2 minutes to toast slightly. Add 3.5 cups water or stock, 3/4 tsp salt and the bay leaf if using. Bring to a boil uncovered, then reduce heat to low, cover and simmer gently for 15 minutes. Turn off heat and let rice steam, covered, for 10 minutes. Fluff with a fork and discard bay leaf.

In a small sauté pan melt 6 tbs butter over low-medium heat with 1 tbs olive oil. Add 1 minced garlic clove and cook 30 seconds until fragrant (do not brown). Stir in 1 tbs tomato paste and cook 1 minute to bloom. Add 1 tsp sweet paprika and 1/2 tsp red pepper flakes; stir for 20–30 seconds. Add 1 tsp lemon juice and 1/4 tsp salt. Remove from heat. Keep warm until plating. The sauce will be glossy and slightly spicy; spoon over grilled chops and rice when serving.

Grate or finely chop 1/2 cup cucumber and squeeze out excess moisture using a clean towel or paper towels. In a bowl combine 1 cup Greek yogurt, drained cucumber, 1 minced garlic clove, 1 tbs chopped dill, 1 tsp lemon juice, 1/2 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth. Chill for at least 15 minutes to let flavors meld. Taste and adjust salt or lemon as needed.

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber and 1/4 cup thinly sliced red onion. Whisk together 2 tsp olive oil, 1 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper and toss with the salad just before serving to prevent wilting.

Divide rice between four plates, creating a shallow bed in the center. Place one grilled lamb chop on each plate (if chops are large you may lay 1 or 1.5 per plate to match portion size described). Spoon 1–2 tbs Turkish butter sauce over each chop and a little onto the rice. Add a generous spoonful (about 2 tbs) of tzatziki to the side of each plate. Arrange a portion of the mixed salad beside the chop and rice. Garnish with chopped parsley and serve with a lemon wedge. Serve immediately while lamb and sauce are hot.