No one can resist a great lamb chop. One thing to remember is that Lamb isn’t too far from beef in how you cook it, but the preparation options of the two are somewhat worlds apart. Over the years, lamb has become my new playground. From French Herbs to Chinese Cumin, it’s the kind of meat that does justice to all flavors.
When I think of savory lamb dishes, my mind turns to mint and yogurt. My husband isn’t a big fan of fresh yogurt. I, on the other hand, could bathe in it. Yogurt is a staple in my fridge and a transformational ingredient in much of my cooking. I first learned the art of making labneh, yogurt’s superior sibling, from my old friend and Lebanese Chef. He taught me all of his family’s cherished recipes. It was while working with him I realized my deep love for Middle Eastern cuisine.
I love my lamb swimming in olive oil, dusted with sumac, spiced with coriander, and sprinkled with lemon. But my favorite recipe for grilled chops begins with yogurt. Paired with stewed lentils, a dollop of labneh, and pan roasted potatoes, it’s a perfect dish for family gatherings and special date nights.
Rack, lollipops, porterhouse, or leg, this marinade will tenderize any cut and infuse your lamb with unbelievable flavor. Any thick and tangy yogurt will do the trick. If you want to get extra fancy, throw in a little bit of labneh too. Don’t marinate your lamb too long so as to avoid mushy meat syndrome. 1 hr and up to overnight is plenty time for the marinade to do it’s job.