Grilled Lamb with Pickled Eggplant Salad and Herbed Yogurt Recipe

Name: Grilled Lamb with Pickled Eggplant Salad and Herbed Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 tablespoon minced garlic; 1 tablespoon minced rosemary; 1 tablespoon minced thyme; 12 baby lamb chops (3 pounds); Kosher salt; Pepper; 1 cup whole-milk yogurt; 1 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons finely chopped thyme; 1 1/2 teaspoons finely chopped rosemary; Kosher salt; Pepper; 1 cup Champagne vinegar; 1/3 cup sugar; 1/4 cup fresh orange juice; Two 12-ounce eggplants, Japanese or Chinese, cut into 1/2-inch dice; 1 English cucumber, chopped; 3/4 cup pitted mixed marinated olives; 2 cups baby arugula; Kosher salt; Pepper

Servings: persons

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon minced garlic
1 tablespoon minced rosemary
1 tablespoon minced thyme
12 baby lamb chops (3 pounds)
Kosher salt
Pepper
1 cup whole-milk yogurt
1 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely chopped thyme
1 1/2 teaspoons finely chopped rosemary
Kosher salt
Pepper
1 cup Champagne vinegar
1/3 cup sugar
1/4 cup fresh orange juice
Two 12-ounce eggplants, Japanese or Chinese, cut into 1/2-inch dice
1 English cucumber, chopped
3/4 cup pitted mixed marinated olives
2 cups baby arugula
Kosher salt
Pepper

1
Marinate the lamb In a baking dish, whisk the olive oil with the lemon juice, garlic, rosemary and thyme.
2
Add the lamb and turn to coat.
3
Cover and refrigerate for 8 hours or overnight, turning occasionally.
4
Bring the lamb to room temperature before grilling.
5
Make the yogurt sauce In a medium bowl, whisk the yogurt with the lemon zest, lemon juice, thyme and rosemary.
6
Season the sauce with salt and pepper.
7
Make the salad In a saucepan, combine the vinegar with the sugar, orange juice and 1 cup of water; bring to a boil over moderately high heat.
8
Add the eggplant and cook for 2 minutes.
9
Off the heat, let the eggplant cool completely in the liquid, about 45 minutes.
10
Drain well.
11
Light a grill or preheat a grill pan.
12
Remove the lamb from the marinade and season with salt and pepper.
13
Grill over high heat, turning once, until charred outside and medium-rare within, about 6 minutes total.
14
Transfer the chops to plates and let rest for 5 minutes.
15
In a bowl, toss the drained pickled eggplant with the cucumber, olives and arugula.
16
Season the salad with salt and pepper.
17
Serve the lamb with the salad, passing the yogurt sauce at the table.

1292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 tablespoon minced garlic, 1 tablespoon minced rosemary, and more.

Yes, Grilled Lamb with Pickled Eggplant Salad and Herbed Yogurt 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.

Grilled Lamb with Pickled Eggplant Salad and Herbed Yogurt

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