43min prep: 14min cook: 28min
A quick spice rub livens up the lamb chops, while the cooling cucumber raita adds crunch and zing. It’s a perfect match!
Notes:
- Fire up the outdoor grill for this recipe, if you prefer.
Ingredients
Produce
- English Cucumber — 1⁄2
- Fresh Dill — 1 Tablespoon
- Fresh Lemon Juice — 1 Tablespoon
- Garlic — 4 Cloves
- Red Onion — 1 Tablespoon
Meat & Seafood
- Lamb Chops, Frenched, Bone-In — 8
Dairy & Eggs
- Greek Yogurt — 3⁄4 Cup
Spice & Baking
- Black Pepper
- Curry Powder — 1 1⁄2 Teaspoons
- Ground Coriander — 1 1⁄2 Teaspoons
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
Equipment
Kitchen Supplies
- Aluminum Foil
- Paper Towels
Appliances
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Grill Pan
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Medium
- Mixing Bowl, Small
Prep Steps
- Prepare a plate with layers of paper towels.
- Cut the cucumber in quarters lengthwise, then slice into 1/4 inch thick pieces to measure the indicated amount. Place on the plate with paper towels and let drain while you prep other ingredients.
- Squeeze the fresh lemon juice into a medium mixing bowl to measure the indicated amount.
- Cut the red onion into 1/4 inch dice to measure the indicated amount. Add to the lemon juice.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add half to the lemon juice and onion and reserve the rest for the lamb.
- Pick dill leaves off the stems and finely chop to measure the indicated amount. Add to the garlic and onion.
- Add the yogurt to the lemon juice, onion, garlic and dill and stir to combine. Season with salt and pepper to taste. Place in the refrigerator.
- In a small mixing bowl, combine the curry powder and ground coriander.
Cook Steps
- Preheat the grill pan over medium heat.
- Dry the lamb chops thoroughly, then season with salt and pepper. Drizzle with olive oil and rub the remaining garlic and spice mixture evenly over each chop.
- Drizzle some olive oil over the grill pan and use paper towels to carefully spread the oil between the ridges.
- Place the lamb chops on the hot grill pan. Cook until nice grill marks have formed on one side, about [4-5 minutes] for approximately 1 1/2 inch thick chops. Flip and cook another 4-5 minutes on the other side. Depending on the thickness of the chops, you may need to cook less or more. Chops should feel firm on the outside but tender in the center for medium rare.
- Remove the yogurt sauce from the refrigerator. Add the chopped cucumber, and stir to combine. Season with salt and pepper to taste. Transfer the raita to a small serving dish.
- Once you remove the lamb chops from the grill pan, cover loosely with foil and let them sit for 5 minutes before serving.
- Transfer the grilled lamb chops to a serving dish or dinner plates. Serve with the cucumber raita sauce on the side. Ready to eat!