Grilled Lamb Chops with Yogurt Mint Sauce

Grilled Lamb with Cous Cous and Yogurt Sauce

Grilled Lamb with Yogurt Mint Sauce and Cous Cous


It’s Ina Garten Friday and I’ve cooked up her recipe for grilled lamb chops with yogurt mint sauce, served with one of my recipes for tabouli. The men in my family loved it! But is lamb healthy for you?

About ten years ago, a friend of the family had a heart attack and his doctor put him on a strict diet eliminating salt, sugar, eggs, oil, alcohol, and meat. He was miserable, but he was a good patient and he followed his doctor’s advice. He slowly grew stronger and showed improvement. About six months went by and when we saw him again he was beaming! Our friend told us that he had a new doctor and this doctor told him that he could eat lamb, limited of course, but yes, it was OK.

I wondered, is it healthy to eat lamb? Dr. David L. Katz answered this question on, saying that a mostly plant-based diet is healthier, “but if you eat meat, consider how the animal was raised.” George Mateljan at indicates that meat from pasture-fed lamb contains less trans fatty acids than indoor fed lamb and that you should look for “pasture-fed” on the label. Also consider how it’s cooked; grilling, broiling, and roasting are better than pan-frying.

Ina’s recipe comes from, the tabouli recipe is mine.

Total Time: 2 hours and 49 minutes   Prep Time: 30 minutes  Cooking Time: 9 minutes


Ingredients for the Lamb Marinade:
4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, “frenched” and cut into 8 chops each (trim the meat to expose the bone if it hasn’t already been done for you)
Yogurt Mint Sauce, recipe follows

Ingredients for the Yogurt Mint Sauce:
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Ingredients for the Cous Cous

1-1/2 teaspoons minced garlic
1-1/2 tablespoons olive oil
1-1/2 tablespoons barberries, or 2 tablespoons pomegranate seed
1/4 cup  pine nuts
1-1/2 tablespoons minced parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Marinade the Lamb Chops: 

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

2. Make the Yogurt Sauce:  

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop. (My note* 2 hours is good).

3. Make the Cous Cous:

10 minutes before grilling the lamb – Pour the olive oil into a small pot, and then add the minced garlic and cook one minute. Add the water and bring it to a boil. After the water comes to a rolling boil add the dry cous cous, the salt, and the barberries. Let the cous cous rest while you cook the chops. Later, when you are ready to eat, fluff up the cous cous, add the parsley, and serve with the lamb chops and the yogurt sauce

4. Grill the Chops:

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Serve and enjoy!

This recipe is also posted at Full Plate Thursday and the Pennywise Platter