Grilled Lamb Chops with Cucumber Salad

Grilled Lamb Chops with Cucumber Salad


For the salad

  • 2 large cucumbers, sliced
  • 4 tomatoes, sliced
  • 2 tsp fresh mint, chopped
  • 5 Tbsps Greek yogurt
  • Salt to taste

For the chops

  • 1 garlic clove
  • 1 tsp fresh rosemary leaves
  • ½ tsp fresh thyme leaves
  • Pinch sea salt
  • Pinch fine black pepper
  • 1 Tbsp olive oil
  • 2 tsp soy sauce
  • 4 lamb chops (4oz or 113g each)


For the salad:

  • Combine all ingredients, place into the refrigerator, covered until chops are ready.

For the chops:

  • In a mortar and pestle, crush garlic, rosemary, and thyme. Add salt and olive oil. Whisk together.
  • Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
  • Heat a grill pan over high heat. Add the chops, and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
  • Serve with cucumber salad on a side.
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