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Grilled Lamb Chops with Herb Sauce

Serves 2

From a recipe published in Food & Wine magazine. We made a few changes and really enjoyed it.


  • ¾ cup organic whole milk plain Greek yogurt
  • ½ tbsp organic minced shallot
  • ¼ tsp sea salt
  • ½ tbsp organic fresh lemon juice (divided)
  • ½ tsp organic grated lemon zest
  • 6 grass fed baby rib lamb chops
  • Black pepper to taste
  • ½ cup packed mixed organic herbs: basil, mint, parsley, dill (plus more to sprinkle on top of lamb once grilled)


  1. Stir together yogurt, shallot, salt, and ¼ tbsp lemon juice. Spread half of the mixture onto the raw lamb chops and place in Ziplock bag in the refrigerator. Let marinate in refrigerator for 2-24 hours.
  2. Take the other half of the mixture and place in mini food processor. Add ½ cup fresh herbs and rest of lemon juice. Pulse until smooth. This sauce can be refrigerated in an airtight container for up to 3 days.
  3. Preheat grill to high. Scrape excess marinade off lamb chops and discard rest of marinade. Sprinkle chops with salt and pepper to taste. Oil grill and place chops on grill and cover. Turn once or twice until browned and instant read thermometer reaches 135°. Medium-rare should take about 6 minutes. Transfer chops to plate and let rest 5 minutes.
  4. Plate chops and drizzle sauce and fresh herbs on top.

October 2022

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