Grilled Mediterranean Style Lamb Chops

Welcome back to Dad Got This, where we tackle the art of cooking delicious meals with a side of dad jokes. Today, we're diving into a recipe that's close to my heart: Grilled Lamb Chops with a Mediterranean Marinade.

Whether you're a seasoned grill master or a backyard BBQ enthusiast, this recipe is sure to elevate your grilling game.

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The Lamb

Lamb chops are a fantastic choice for grilling. They're flavorful, tender, and cook relatively quickly, making them a great option for both weeknight dinners and special occasions. I picked up two packs of lamb chops, just shy of three pounds in total. Lamb tends to cook down a bit, so I always get a little extra. These chops are nice and meaty, with the bone adding incredible flavor during the grilling process.

Seasoning the Lamb

Before we dive into the marinade, let's start with a simple seasoning. I like to keep it classic with just salt and pepper. This helps to enhance the natural flavors of the lamb without overpowering them.

1. Seasoning: Generously sprinkle salt and pepper over the lamb chops, ensuring they are evenly coated. Toss the chops to distribute the seasoning well and set them aside.

The Mediterranean Marinade

Now, let's talk marinade. This Mediterranean-inspired blend is what takes these lamb chops from good to absolutely mouth-watering. The combination of garlic, fresh herbs, and spices creates a rich, savory flavor profile that perfectly complements the lamb.

Ingredients for the Marinade:

• Garlic: About half a head, roughly 8-9 cloves.
• Yellow Onion: One, roughly chopped.
• Lemons: The zest and juice of two lemons.
• Spices: A teaspoon each of nutmeg, allspice, and cardamom.
• Fresh Parsley: About a cup.
• Olive Oil: Around a third of a cup of good extra virgin olive oil.

Preparing the Marinade:

1. Blend the Ingredients: In a blender, combine the garlic, onion, lemon zest, lemon juice, nutmeg, allspice, cardamom, and parsley. Blend until smooth.
2. Add Olive Oil: Gradually add the olive oil while blending until the marinade reaches a smooth, pourable consistency.

Marinating the Lamb

Once your marinade is ready, it's time to coat the lamb chops.

1. Coat the Chops: Pour the marinade over the seasoned lamb chops, ensuring each chop is well coated.
2. Refrigerate: Cover the bowl and let the lamb marinate in the refrigerator for at least two hours. This allows the flavors to penetrate the meat, making each bite incredibly flavorful.

Grilling the Lamb Chops

When you're ready to grill, preheat your grill to medium-high heat. You can use any grill you prefer - whether it's a propane grill, charcoal grill, or even an electric grill.

1. Preheat the Grill: Get your grill to a nice, hot temperature. You're looking for medium-high heat to achieve a good sear.
2. Grill the Chops: Place the lamb chops on the grill, cooking for about 3-4 minutes per side for medium-rare. Adjust the cooking time according to your desired level of doneness.Use this guide from the American Lamb Board for cooking temps:
   • Medium-Rare: Pull the lamb at 135°F (57°C) with a 3-minute rest to come up to 145°F (63°C).
   • Medium: Pull the lamb at 150°F (66°C) with a rest up to 160°F (71°C).
   • Well Done: Pull the lamb at 160°F (71°C) with a rest up to 170°F (77°C).

Serving the Lamb Chops

Once your lamb chops are perfectly grilled, it's time to serve. These chops pair wonderfully with a variety of side dishes, but I especially love serving them with a homemade tzatziki sauce. The creamy, tangy sauce complements the rich flavors of the lamb beautifully.

Making the Tzatziki Sauce:

1. Grate a Cucumber: Finely grate half a cucumber and squeeze out the excess water using a paper towel.
2. Combine Ingredients: In a bowl, mix the grated cucumber with a cup of whole milk Greek yogurt, a tablespoon of fresh dill, a tablespoon of fresh mint, one or two cloves of minced garlic (depending on your taste), a tablespoon of lemon juice, and a tablespoon of salt. Adjust the seasoning to taste.

Conclusion

And there you have it - perfectly grilled lamb chops with a Mediterranean marinade, served with a delicious tzatziki sauce. This dish is a surefire way to impress your family and friends at your next BBQ. Don't forget to like, subscribe, and ring that notification bell so you never miss a deliciously dad-tastic moment. Let me know in the comments how your lamb chops turned out and what grilling method you used. Let's meat in the comments! 🍖🔥

Recipe

Grilled Lamb Chops with Mediterranean Marinade

Ready to elevate your grilling game? These Mediterranean-style grilled lamb chops, seasoned with a zesty marinade and served with homemade tzatziki sauce, are a surefire hit. Treat your taste buds to a deliciously dad-tastic meal!

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Course: Main Course

Cuisine: Mediterranean

Keyword: grilled, lamb

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Marinating Time: 2 hours hours

Total Time: 2 hours hours 32 minutes minutes

Servings: 5

Calories: 691kcal

Author: Dad

Equipment

• ▢
  Ninja Woodfire Grill, Gass Grill or Charcoal Grill
• ▢
  Tongs
• ▢
  Cutting Board
• ▢
  Knife
• ▢
  Blender

Ingredients

• ▢ 3 lbs Lamb Chops
• ▢ 3 tablespoon Sea Salt
• ▢ 3 tablespoon Black Pepper
• ▢ 3 tablespoon Avocado Oil
• ▢ 7 Cloves Garlic
• ▢ 1 Yellow Onion
• ▢ 2 Lemon
• ▢ 1 teaspoon Nutmeg
• ▢ 1 teaspoon Cardamom
• ▢ 1 teaspoon Allspice
• ▢ 1 Cup Fresh Parsley
• ▢ ⅓ cup extra virgin olive oil

Instructions

• Prepare the Marinade: Place all of the marinade ingredients into a blender & blend until smooth.
• Season the Lamb: Put the lamb in a bowl and season liberally with sea salt and fresh black pepper.
• Marinate the Lamb: Pour the marinade over the lamb and ensure it is well coated. Cover and refrigerate for 2-3 hours.
• Grill the Lamb: If using a Ninja Woodfire, set it to the Grill Hi setting. Once it reaches temperature and indicates to add food, pour a little avocado oil onto the griddle and place the lamb on it. Grill the lamb while rotating to cook each side until you get a nice crust and the meat is nicely browned all over. If cooking on a propane grill over high heat flipping constantly to get a good crust.Cook to your preferred internal temperature.
• Serve and Enjoy: Serve the lamb with rice, tomatoes, or other sides and enjoy!

Video

Notes

According to the American Lamb Board, pull the lamb at:

135°F (57°C) with a 3-minute rest to come up to 145°F (63°C) for medium-rare.
150°F (66°C) with a rest up to 160°F (71°C) for medium.
160°F (71°C) with a rest up to 170°F (77°C) for well done.

Nutrition

Calories: 691kcal | Carbohydrates: 7g | Protein: 68g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 206mg | Sodium: 4.356mg | Potassium: 1.032mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1.034IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 7mg

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