Living in New England, we enjoy all four seasons to their limits. That means, in the summer, we are at the beach, in the sun, and grilling in our backyard as often as possible.
Over the years, this dish has become our family's signature BBQ staple. Typically averse to lamb, this original recipe has turned around a life-long dislike of all things lamb-y. With proper marination and expert grilling, you'll see why we have loved this dish for over 5 years!
It starts out with fresh, bone-in lamb chops (see photo). We create a flavor-packed marinade with yogurt and pureed onion as its base, paired with an array of fragrant spices. Imagine: fresh lime juice, paprika, black pepper, allspice, garlic powder and cardamom -- all blended together with the onions and yogurt. Let the lamb chops take a nice, long soak in this yummy mixture for several hours or a day.
Then, it's time to grill!
That's it. Easy, peasy, (literally) lime-squeezey! Takes just minutes to prep and really freshens up boring hot dog and burger-only BBQs. Especially if you want to look like you've made a little more effort than, say, throwing frozen meat on the grill... these will do the trick!
They look like mini-steaks and are just as filling.
Bel hana wel shefa (Arabic: enjoy it with happiness and good health)! —Hajar D.
- Prep time 15 minutes
- Cook time 30 minutes
- Serves 8
bone-in lamb chops
plain yogurt (I prefer full-fat, non-Greek)
medium onions, peeled and quartered
lemon or lime juice
salt, or to taste
red chili powder or flakes (optional, for added heat)
- In a food processor or blender, add the onion and lemon/lime juice. Pulse until pureed.
- Place yogurt in a large pan (such as a 9x13 inch baking dish, or a disposable aluminum baking tray).
- Add the onion/juice mixture, all the spices and the oil. Mix until well-combined.
- Add the lamb, one chop at a time, making sure to coat the tops and bottoms of each piece. All of the lamb should be covered in marinade.
- Cover with foil and refrigerate for 4+ hours, preferably overnight.
- When ready to cook, take pan out of the refrigerator and allow to come to room temperature, approximately 1 hour.
- Preheat a gas grill on high.
- Grill lamb chops on direct heat for 4 minutes on each side for medium rare.
- Took cook for longer, reduce heat to medium and continue cooking for an additional 2-3 minutes per side.
- Once removed from heat, place on a clean platter or pan, cover tightly with foil and allow to rest for 10 minutes.