Grilled Lamb Chops With Summer Salad Recipe

Name: Grilled Lamb Chops With Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MARINADE; 3 medium garlic cloves; 3 tablespoons fresh rosemary, chopped; 1/3 cup parsley, chopped (about 1/2 bunch); 2 tablespoons Dijon mustard; 1/3 cup olive oil; 1/2 teaspoon pepper; 2 lamb racks, each cut into 6 chops; 1 lemon, squeezed for juice; coarse sea salt; SALAD; 2 medium zucchini, cut lengthwise into 1/4 inch strips; 1 bunch asparagus, stringy ends peeled; 1/2 pint grape tomatoes, halved; 1/2 red onion, sliced very thinly and soaked in cold water; salt; olive oil; 1 cup couscous; 1 cup water; 2 tablespoons olive oil; 1/4 cup chopped mint; 3 tablespoons sliced almonds, toasted; juice and zest of half lemon; salt and pepper; 2 cups Greek yogurt or 2 cups whole milk yogurt, drained; 1/2 medium English cucumber, peeled and grated; 1 pinch salt; 1 small garlic clove, finely minced; handful chopped of fresh mint; coarse salt and freshly cracked black pepper

Servings: persons

MARINADE
3 medium garlic cloves
3 tablespoons fresh rosemary, chopped
1/3 cup parsley, chopped (about 1/2 bunch)
2 tablespoons Dijon mustard
1/3 cup olive oil
1/2 teaspoon pepper
2 lamb racks, each cut into 6 chops
1 lemon, squeezed for juice
coarse sea salt
SALAD
2 medium zucchini, cut lengthwise into 1/4 inch strips
1 bunch asparagus, stringy ends peeled
1/2 pint grape tomatoes, halved
1/2 red onion, sliced very thinly and soaked in cold water
salt
olive oil
1 cup couscous
1 cup water
2 tablespoons olive oil
1/4 cup chopped mint
3 tablespoons sliced almonds, toasted
juice and zest of half lemon
salt and pepper
2 cups Greek yogurt or 2 cups whole milk yogurt, drained
1/2 medium English cucumber, peeled and grated
1 pinch salt
1 small garlic clove, finely minced
handful chopped of fresh mint
coarse salt and freshly cracked black pepper

1
To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
2
Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
3
Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
4
Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
5
Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
6
Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
7
Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
8
Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
9
Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
10
Very lightly salt grated cucumber and let hang in same manner.
11
Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: MARINADE, 3 medium garlic cloves, 3 tablespoons fresh rosemary, chopped, 1/3 cup parsley, chopped (about 1/2 bunch), and more.

Yes, Grilled Lamb Chops With Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Lamb Chops With Summer Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions