This delicious Greek-inspired lamb recipe by Ina Garten is perfect for a quick and flavorful dinner. Featuring tender lamb chops marinated in a zesty blend of garlic, rosemary, and red wine, it’s paired with a creamy yogurt mint sauce for a refreshing twist. Simple to prepare with pantry staples, it’s a show-stopper for any occasion!
Recipe Ingredients:
- 4 large garlic cloves
- 3 tbsp chopped fresh rosemary leaves
- 1½ tsp dried oregano
- Kosher salt and freshly ground black pepper
- ½ c freshly squeezed lemon juice (4 lemons)
- ½ c good olive oil
- ½ c dry red wine
- 2 racks of lamb, frenched and cut into 8 chops each
- Yogurt Mint Sauce
How To Make Greek Lamb With Yogurt Mint Sauce?
- Prepare the marinade: Combine garlic, rosemary, oregano, 1½ tsp / 7.5 ml salt, and ¾ tsp / 3.75 ml pepper in a food processor and pulse until finely minced. Add lemon juice, olive oil, and red wine, blending until smooth.
- Marinate the lamb: Place lamb chops in a glass or ceramic dish in a single layer. Pour the marinade over the chops, turning them to coat evenly. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Prepare the grill: Heat a grill with one layer of hot coals or preheat a gas grill to medium-high heat. Remove lamb from the marinade and season generously with salt and pepper.
- Grill the lamb: Cook the chops for 4–5 minutes on each side for medium-rare, or adjust the time to your desired doneness.
- Rest the lamb: Transfer the lamb to a platter, cover tightly with aluminum foil, and let rest for 10 minutes to retain juices.
- Make the yogurt mint sauce: In a small bowl, mix yogurt, mint, lemon juice, and salt until combined. Chill until ready to serve.
- Serve: Plate the lamb chops hot with the cold yogurt mint sauce on the side.
Recipe Tips:
- Use fresh herbs for the marinade: Fresh rosemary and mint bring out the best flavor in this dish. If possible, avoid using dried herbs as they won’t give the same vibrant taste.
- Marinate overnight for maximum flavor: While 2 hours is fine, leaving the lamb in the marinade overnight allows the flavors to penetrate deeper for a truly tender and flavorful result.
- Let the lamb rest after grilling: Resting the lamb for 10 minutes after cooking keeps it juicy and ensures even distribution of its natural juices.
- Check grill temperature before cooking: A medium-high heat is key to perfectly seared lamb chops. Too hot, and they’ll burn; too cool, and they’ll be undercooked.
- Serve the yogurt mint sauce cold: The contrast between hot lamb and cold, creamy sauce makes this dish extra refreshing and flavorful, so keep the sauce chilled until serving.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lamb cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days. Store the yogurt mint sauce separately in a sealed container in the fridge.
- Freeze: Allow the lamb to cool completely before transferring it to a freezer-safe container or tightly wrapping it in foil. Freeze for up to 3 months.
- Reheat: Heat a skillet over medium heat, add a splash of olive oil, and warm the lamb chops for about 2–3 minutes per side until heated through.
Nutrition Facts
- Calories: 376 kcal
- Total Fat: 31.6 g
- Saturated Fat: 2.5 mg
- Cholesterol: 2.5 mg
- Sodium: 563 mg
- Potassium: 405 mg
- Total Carbohydrate: 11.5 g
- Dietary Fiber: 4.1 g
- Sugars: 3.3 g
- Protein: 5.7 g
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Ina Garten Greek Lamb With Yogurt Mint Sauce
Description
This delicious Greek-inspired lamb recipe by Ina Garten is perfect for a quick and flavorful dinner. Featuring tender lamb chops marinated in a zesty blend of garlic, rosemary, and red wine, it’s paired with a creamy yogurt mint sauce for a refreshing twist. Simple to prepare with pantry staples, it’s a show-stopper for any occasion!
Ingredients
Instructions
- Prepare the marinade: Combine garlic, rosemary, oregano, 1½ tsp / 7.5 ml salt, and ¾ tsp / 3.75 ml pepper in a food processor and pulse until finely minced. Add lemon juice, olive oil, and red wine, blending until smooth.
- Marinate the lamb: Place lamb chops in a glass or ceramic dish in a single layer. Pour the marinade over the chops, turning them to coat evenly. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Prepare the grill: Heat a grill with one layer of hot coals or preheat a gas grill to medium-high heat. Remove lamb from the marinade and season generously with salt and pepper.
- Grill the lamb: Cook the chops for 4–5 minutes on each side for medium-rare, or adjust the time to your desired doneness.
- Rest the lamb: Transfer the lamb to a platter, cover tightly with aluminum foil, and let rest for 10 minutes to retain juices.
- Make the yogurt mint sauce: In a small bowl, mix yogurt, mint, lemon juice, and salt until combined. Chill until ready to serve.
- Serve: Plate the lamb chops hot with the cold yogurt mint sauce on the side.
Notes
- Use fresh herbs for the marinade: Fresh rosemary and mint bring out the best flavor in this dish. If possible, avoid using dried herbs as they won’t give the same vibrant taste.
- Marinate overnight for maximum flavor: While 2 hours is fine, leaving the lamb in the marinade overnight allows the flavors to penetrate deeper for a truly tender and flavorful result.
- Let the lamb rest after grilling: Resting the lamb for 10 minutes after cooking keeps it juicy and ensures even distribution of its natural juices.
- Check grill temperature before cooking: A medium-high heat is key to perfectly seared lamb chops. Too hot, and they’ll burn; too cool, and they’ll be undercooked.
- Serve the yogurt mint sauce cold: The contrast between hot lamb and cold, creamy sauce makes this dish extra refreshing and flavorful, so keep the sauce chilled until serving.
Ina Garten Greek Lamb With Yogurt Mint Sauce