These Middle Eastern-inspired lamb chops get marinated in a spiced yogurt before being grilled and served over a crunchy herbaceous fennel salad.
- 2 ½ pounds American lamb loin chops, about 1½ inches thick
- Kosher salt and black pepper
- 1 cup full-fat Greek yogurt
- 2 lemons, one zested and both juiced
- 2 tablespoons fennel or cumin seeds, crushed (I like a mix of both) + more for serving
- 2 tablespoons fresh oregano, chopped + more for serving
- 2 teaspoons minced fresh garlic
- 1 teaspoon crushed red pepper flakes
- 1 fennel bulb, cored and thinly sliced, fronds reserved
- 1 cup mixed fresh herbs such as reserved fennel fronds, cilantro, mint and/or parsley
- ½ teaspoon ground sumac
- Flaky sea salt, extra-virgin olive oil, and Greek yogurt for serving
Pierce lamb chops with a fork all over; season with salt and pepper.
Combine yogurt, 2 tablespoons lemon juice, 1 teaspoon zest, 2 tablespoons fennel and/or cumin seeds, 2 tablespoons oregano, garlic, and red pepper flakes in a large bowl.
Add lamb loin chops and toss to coat evenly. Cover and chill for 2 hours or up to overnight.
Let meat come to room temperature for 30 minutes. Meanwhile, toss sliced fennel with 2 tablespoons lemon juice; season with salt and set aside. Heat a grill to medium-high (375ºF). Brush grill grate clean, then brush with oil to coat.
Grill chops 5–6 minutes per side until an instant-read thermometer inserted in the centers, but not touching the bone, registers 125–130°F for medium-rare or 135°F for medium.
Add cup if mixed herbs to sliced fennel mixture; transfer to a serving platter then arrange lamb loin chops on top. Sprinkle lamb and fennel with ¼ teaspoon fennel seeds, sumac, and flaky sea salt. Drizzle with olive oil and serve with additional Greek yogurt.
Inspired by a recipe from Nothing Fancy by Alison Roman
Keywords: grilled lamb loin chops, lamb loin chops