Grilled Lamb with Cucumber Yogurt Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Juicy grilled lamb chops paired with a cool, creamy cucumber yogurt salad make for the perfect balance of flavors and textures. The greek yogurt is packed with probiotics that support digestion, so you're getting something truly nourishing with every bite. Fresh herbs like mint and dill brighten everything up, and the best part is that most of these ingredients are probably already in your kitchen. It's simple, elegant, and honestly one of the easiest ways to impress yourself and anyone lucky enough to be eating at your table.
Ella x
Ingredients
- 8lamb chops(about 200g total, 1 inch thick)
- 2english cucumber(diced)
- 237 mlgreek yogurt
- 3 tablespoonsfresh mint(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 3 tablespoonslemon juice
- 3garlic cloves(minced)
- 5 tablespoonsolive oil
- 1 tablespoondijon mustard
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼red onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
In a small bowl, combine 3 tablespoons of olive oil, minced garlic, Dijon mustard, 1 tablespoon of lemon juice, salt, and black pepper to create the marinade.
Tip: Mix the marinade well to emulsify the oil and mustard together.
- 2
Pat the lamb chops dry with paper towels and brush both sides with the marinade, ensuring each piece is well coated.
Tip: Let the lamb marinate for at least 15 minutes at room temperature for better flavor penetration.
- 3
In a separate bowl, combine the Greek yogurt, fresh mint, fresh dill, remaining 2 tablespoons lemon juice, minced garlic, and a pinch of salt to create the yogurt sauce.
Tip: Prepare this sauce just before serving to keep the herbs vibrant and fresh.
- 4
In another bowl, toss together the diced cucumber, red onion, and cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt and pepper.
Tip: Let the cucumber salad sit for a few minutes to allow the vegetables to release their juices.
- 5
Preheat your grill to medium-high heat (around 200°C/400°F) and lightly oil the grates.
Tip: A hot grill will create beautiful caramelization and grill marks on the lamb.
- 6
Place the marinated lamb chops on the preheated grill and cook for 4-5 minutes on the first side without moving them.
Tip: Resist the urge to flip too early; this develops a flavorful crust.
- 7
Flip the lamb chops and cook for another 4-5 minutes for medium-rare, or until they reach your preferred doneness.
Tip: Use a meat thermometer for accuracy; 63°C is medium-rare and 71°C is medium.
- 8
Remove the lamb chops from the grill and let them rest for 5 minutes on a warm plate.
- 9
Arrange the grilled lamb chops on serving plates, spoon the cucumber salad alongside them, and drizzle the yogurt sauce over the top.
Tip: Serve immediately while the lamb is still warm.
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