Lamb Chops with Garlic Mint Yoghurt
Indulge in the succulent flavours of Grilled Lamb Chops seasoned served with a refreshing Garlic and Mint Yoghurt. Perfectly grilled this recipe promises a culinary delight for your next meal.
Equipment
- Firehawk Kamado Grill Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- FireBoard 2 Thermometer FireBoard
Ingredients
- 6 lamb chops
- Hardcore Carnivore Black Rub Barbeques Galore
Garlic Mint Yoghurt
- 1/2 cup Greek yoghurt
- 1/2 lemon juiced
- 1 lemon lemon zest, finely grated
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 bunch mint leaves finely chopped
- 3 tsp garlic minced
Instructions
- Preheat your Kamado Grill to medium-high heat 200°C/400°F.
- Pat dry the lamb chops with paper towels to remove excess moisture.
- Generously season both sides of each lamb chop with Hardcore Carnivore Black Rub.
- In a mixing bowl, combine Greek yogurt, minced garlic, lemon juice, lemon zest, salt, pepper, and chopped mint leaves. Mix well to combine. Adjust seasoning according to taste.
- Place the seasoned lamb chops on the preheated grill. Grill for about 3-4 minutes on each side for medium-rare doneness, or adjust cooking time according to your prefered doneness.
- Once the lamb chops are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes.
- Serve the grilled lamb chops hot with a dollop of the garlic mint yoghurt on top or on the side for dipping.
Notes
| LAMB | Internal Temp °C | INTERNAL TEMP °F |
| RARE | 60 | 140 |
| MEDIUM RARE | 60-65 | 140-149 |
| WELL DONE | 75 | 167 |
| PULLED | 96 | 205 |
| LEG WHOLE | 62 | 145 |