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Marinated in rosemary, mint and thyme, and served with a minty yogurt sauce, these flame-roasted lamb chops make a great centerpiece for any special occasion. Peppers, carrots, bush beans and potatoes — all grilled on a cast-iron grizzler — round out this dish from German food blogger and digital creator Claudia Kratz of Recipe Love (@rezept_liebe).
This recipe looks impressive on a dinner table (especially at Easter), but it’s deceptively easy. Lamb chops marinate with herbs, sea salt, olive oil, and lemon juice for an hour in the refrigerator; minty yogurt dip comes together in minutes, and par-baked vegetables only cook for about fifteen minutes. While it’s no thirty-minute meal, this showstopper is simple to make.
When it comes to the ingredients, it’s also accessible, relying mostly on seasonal vegetables — like bush beans and pointed peppers — and meat. Other ingredients, like yogurt, lemon juice and baby carrots, are easy to find all year round.
The non-negotiables? High-quality lamb and fresh herbs. A great lamb chop starts at the butcher’s shop, and a stellar marinade and dipping sauce both begin with excellent herbs.
Why not try this out at your Easter celebration or a spring dinner party?
6 lamb chops
90 minutes
(passive)By Ooni HQ
Note
If you don’t have pointed peppers easily available, bell peppers will work instead.
Ooni HQ
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