Lamb Chops Down Under
Savor the bold flavors of Australia with "Lamb Chops Down Under," a succulent recipe that combines tender lamb chops with a fragrant marinade and a refreshing mint yogurt sauce. Featuring a harmonious blend of olive oil, garlic, smoked paprika, and ground coriander, these chops are infused with smoky, zesty notes, making them perfect for grilling. The star accompaniment—a creamy mint yogurt sauce with hints of honey and cucumber—adds a cooling contrast that complements the lamb beautifully. Ready in just 30 minutes of active cooking time, this dish is ideal for both casual outdoor barbecues and elegant dinner parties. Serve with grilled veggies or a crisp salad for an unforgettable dining experience that transports your taste buds straight to the heart of the Outback.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 cup plain Greek yogurt
- 2 tablespoons fresh mint leaves, chopped
- 1 teaspoon honey
- 0.5 cup cucumber, grated
Instructions
In a small mixing bowl, combine olive oil, minced garlic, ground coriander, smoked paprika, dried thyme, salt, black pepper, and lemon juice. Mix well to form a marinade.
Pat the lamb chops dry with paper towels and place them in a large ziplock bag or shallow dish. Pour the marinade over the lamb chops, ensuring they are completely coated. Seal the bag or cover the dish, and let them marinate for at least 30 minutes (or up to overnight in the refrigerator).
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Remove the lamb chops from the marinade and let any excess marinade drip off. Grill the lamb chops for about 3-4 minutes on each side for medium-rare, or until your desired doneness is reached.
While the chops are cooking, prepare the mint yogurt sauce. In a small bowl, combine the plain Greek yogurt, chopped mint leaves, honey, grated cucumber (squeeze out any excess moisture), and a pinch of salt. Mix until well combined.
Remove the lamb chops from the grill and transfer them to a plate. Cover loosely with aluminum foil and let them rest for 5 minutes.
Serve the lamb chops hot, accompanied by the mint yogurt sauce on the side. Pair with grilled vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.7 g | 428% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 17.9 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3885 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
