Recipe provided by | The Original Dish
Servings: 4
*Leave time to marinate the lamb chops overnight.
INGREDIENTS
1 ½ cups (12 oz) Greek yogurt
½ cup olive oil
¼ cup lemon juice
¼ cup water
8 garlic cloves
1 tbsp kosher salt
4 (8-12 oz) bone-in American lamb shoulder chops
2 cups packed parsley leaves, finely chopped
¾ cup packed mint leaves, finely chopped
¼ cup red wine vinegar
1 ½ cups extra-virgin olive oil
1 large red onion, peeled
DIRECTIONS
Add the Greek yogurt to a large bowl. Slowly whisk in the olive oil, lemon juice, water, 4 garlic cloves (minced), and salt until incorporated. Place the lamb shoulder chops into the bowl and coat well on all sides with the yogurt marinade. Make sure each chop is submerged. Cover the bowl and let marinate overnight in the refrigerator.
Heat one side of the grill over high heat and the other over medium-low. Bring the lamb out to room temperature and let sit for about 30 minutes before grilling.
Meanwhile, combine the chopped parsley, mint, remaining 4 garlic cloves (minced), red wine vinegar, and extra-virgin olive oil. Stir well and season with salt to taste. Reserve until ready to serve.
Cut the red onion in half, and then each half into 4 wedges, leaving the root end intact. Coat with a drizzle of oil and season with a pinch of salt. Grill the red onion wedges over high heat until charred, about 2-3 minutes per side. Transfer the onions to medium-low heat.
Grill the lamb chops over high heat until deeply charred, about 2-3 minutes per side. Transfer the lamb to medium-low heat. Cover the grill and continue to cook for about 10-12 more minutes, until the onions are tender, and the lamb is cooked to 145°F (per USDA guidelines).
Transfer the onions & lamb chops off the grill, cover with foil, and allow to rest for 5 minutes before serving. Slice the lamb off the bone and serve with the grilled red onions and chimichurri alongside.