INGREDIENTS
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)
INSTRUCTIONS
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.