The lamb chops, one of the favorite Sunday dinners. This recipe in particular in first iteration was made not with chops but with cubes of lamb leg marinated in yogurt with cumin. This recipe is an evolution from that and brings acidity from lemon juice and spiciness from garlic.

Ingredients:

• 1 Rack of Lamb
• 2 cups of Fage Full Fat Greek Yogurt
• 2 tablespoons of Freshly Squeezed Lemon Juice
• 2 cloves of Garlic
• 1 tablespoon of Himalayan Salt
• 2 tablespoons of Cumin
• 1 teaspoon of Turmeric
• 1 teaspoon of Ground Coriander
• Fresh Mint

Instructions:

Slice your rack of lamb into single lamb chops and let sit on the cutting board while you work on yogurt:

Next put all of the yogurt, lemon juice, garlic together into one bowl:

Add all of the spices and mix well:

Save a little bit of yogurt mixture, as you will add a sliced fresh mint to it and use it as a dipping sauce. Next coat each lamb chop with the yogurt mixture (don’t coat the bone) and leave to rest for at least one hour:

Warm up your grill or if it’s raining a cast iron skillet. Oil your cooking surface (we use sunflower oil) and cook your lamb chops until done (about 5 minutes each side):

Let rest after you pull them off the grill or skillet for 10 minutes for juices to redistribute:

And Enjoy!