Recipe Database
Moroccan Yogurt soaked Grilled Lamb Chops
Moroccan Yogurt soaked Grilled Lamb Chops

For the rub:

6 Large garlic cloves

1/3 cup fresh mint leaves, julienned

1 ½ Tbsp. Tumeric

1 Tbsp. whole coriander seeds

1 Tbsp. Cumin

1 Tbsp. lemon zest (2 lemons)

Kosher Salt and pepper

For the Lamb:

5 Tbsp. Extra Virgin olive oil, plus extra for the grill grate

3 racks of lamb, cut into chops

1 ½ cups plain whole milk Greek yogurt (12 Oz)

1 ½ tsp Sriracha

3 Tbsp. fresh squeezed lemon juic


EGG Set Up:

Set your EGG up for Direct cooking and stabilize at 425°F

  1. Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and a pinch of salt in a food processor and process until finely ground. Add olive oil and pulse to combine

  2. Place the chops in a non-metal dish large enough to hold them in a single layer.

  3. Spread the mixture evenly over both sides of the chops.

  4. In a small bowl, whisk together the yogurt, sriracha, and lemon juice and spread it evenly on the lamb chops.

  5. Cover, and refrigerate for 6-24 hours

  6. When the EGG reaches 425°F, sprinkle the lamb with salt and grill. First, grill yogurt side up (Marinade and all) for 4-5 minutes, then turn and grill 3-4 minutes until medium rare (145 internal temp)

  7. Transfer to a plate and cover tightly with foil to rest for 10 minutes