Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
grilled lamb chops arranges over thinly sliced fennel on a white plate

Grilled Lamb Loin Chops with Herby Fennel & Sumac

  • Author: Lauren Grant
  • Prep Time: 10 minutes + 2½ hours marinating time
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 4 servings + 3 cups fennel mixture 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Description

These Middle Eastern-inspired lamb chops get marinated in a spiced yogurt before being grilled and served over a crunchy herbaceous fennel salad. 


Scale

Ingredients

  • 2 ½ pounds American lamb loin chops, about 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

Instructions

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.

 


Notes

Inspired by a recipe from Nothing Fancy by Alison Roman 

Keywords: grilled lamb loin chops, lamb loin chops