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grilled lamb chops arranges over thinly sliced fennel on a white plate

Lamb Loin Chops Recipe

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5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 2 hours 30 minutes
Total Time 3 hours
Yield 4 servings + 3 cups fennel mixture
Category Main Dish
Cuisine Middle Eastern
Author Lauren Grant

Description

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

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Ingredients

  • 2 ½ pounds 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 (we 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.

Nutrition

Serving: 1/4 recipeCalories: 464kcalCarbohydrates: 25gProtein: 24gFat: 30gSaturated Fat: 17gCholesterol: 15mgSodium: 989mgFiber: 2gSugar: 21g
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