Grilled American Lamb Loin Chops with Herby Fennel & Sumac

Recipe provided by | Zestful Kitchen

Serves: 4 + 3 cups fennel mixture Preparation Time: 10 minutes + 2-1/2 hrs marinating time

Cook Time: 12 minutes

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INGREDIENTS

  • 2 ½ pounds American lamb loin chops, about 1½ inches thick

  • Kosher salt and black pepper

  • 1 cup full-fat Greek yogurt 

  • 2 lemons, one zested and both juiced

  • 2 tablespoons fennel or cumin seeds, crushed (I like a mix of both) + more for serving

  • 2 tablespoons fresh oregano, chopped + more for serving 

  • 2 teaspoons minced fresh garlic 

  • 1 teaspoon crushed red pepper flakes 

  • 1 fennel bulb, cored and thinly sliced, fronds reserved 

  • 1 cup mixed fresh herbs such as reserved fennel fronds, cilantro, mint and/or parsley 

  • 1/2 teaspoon ground sumac 

  • Flaky sea salt, extra-virgin olive oil, and Greek yogurt for serving 

DIRECTIONS

Pierce lamb chops with a fork all over; season with salt and pepper.

Combine yogurt, 2 tablespoons lemon juice, 1 teaspoon zest, 2 tablespoons fennel and/or cumin seeds, 2 tablespoons oregano, garlic, and red pepper flakes in a large bowl. 

Add lamb loin chops and toss to coat evenly. Cover and chill for 2 hours or up to overnight. 

Let meat come to room temperature for 30 minutes. Meanwhile, toss sliced fennel with 2 tablespoons lemon juice; season with salt and set aside. Heat a grill to medium-high (375ºF). Brush grill grate clean, then brush with oil to coat. 

Grill chops 5–6 minutes per side until an instant-read thermometer inserted in the centers, but not touching the bone, registers 145 degrees. Let rest for 3 minutes.

Add cup if mixed herbs to sliced fennel mixture; transfer to a serving platter then arrange lamb loin chops on top. Sprinkle lamb and fennel with ¼ teaspoon fennel seeds, sumac, and flaky sea salt. Drizzle with olive oil and serve with additional Greek yogurt.

 

 
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