All, Meat, Recipes
Grilled Lamb Chops with Cucumber-Mint Relish and Labneh
These juicy, flavorful grilled lamb chops are delicious enough on their own.
But we’ve decided to take them to the next level by adding an herbaceous, spring-forward cucumber-mint relish for a refreshing tang and a heaping spoonful of labneh for a creamy complement to the lamb’s texture. Pro tip: grilling lamb chops in 2-rib sections will help ensure perfectly browned and tender chops.
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How to Make It
Ingredients
Lamb Chops
- 2 racks of lamb, Frenched, approximately 2 ¼ lb (1 kg)
- 1 ½ tsp kosher salt
- 2 tsp coriander seed
- 2 tsp cumin seed
- 1 tsp fennel seed
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp freshly ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp coarsely ground chili such as Kashmiri (optional)
Cucumber-Mint Relish
- 2 tbsp lime or lemon juice
- 1 tsp honey
- ¾ tsp kosher salt
- ½ tsp finely grated ginger
- ½ tsp sumac
- 1 tbsp olive oil
- ½ English cucumber, halved, deseeded and finely chopped
- ¼ red onion or 1 shallot, peeled and finely chopped
- 2 tbsp chopped mint leaves
- 2 tbsp chopped cilantro
- 1 small green chili, thinly sliced (optional)
To Serve
- Mint leaves
- Cilantro leaves
- 1 cup store-bought or homemade labneh (recipe follows)
- Lime wedges
Instructions
- For the lamb, cut lamb racks into 2-rib sections. Pat dry with paper towels, then place on a rimmed dish. Season all over with 1 ½ tsp salt.
- Add coriander, cumin, and fennel seeds to a mortar. Crush with pestle until coarsely ground. Add garlic, then crush until a paste forms. Add 2 tbsp oil, pepper, cinnamon, and chili, if using. Stir to combine. Coat lamb all over with spice mixture. Cover and set aside for 1 hour at room temperature or refrigerate up to 1 day ahead.
- Meanwhile, preheat grill over medium-high, approximately 500°F. Clean, then carefully oil grill grates.
- Add lamb to grill. Grill lamb until browned on all sides and a thermometer inserted into the thickest part of lamb reads 135°F for medium-rare, approximately 10 to 15 minutes. Transfer lamb to a cutting board and let it rest for at least 15 minutes before slicing.
- Meanwhile, for the relish, combine lime juice, honey, ¾ tsp salt, ginger, sumac, and 1 tbsp oil in a bowl. Season with pepper, then stir to dissolve honey and salt. Add cucumbers, onions, mint, cilantro, and chilies, if using. Toss to combine.
- To serve, cut lamb into individual chops. Transfer to a serving platter, then garnish with mint and cilantro leaves. Serve with relish, labneh, and lime wedges.
Homemade Labneh
Ingredients
- 1 ½ cup full-fat yogurt
- 1 tsp lime or lemon juice
- ½ tsp kosher salt
Instructions
- Line a fine-mesh strainer with a few layers of cheesecloth. Alternatively, you can use a flat-bottom coffee filter or a nut milk bag. Set your lined strainer over a bowl. Add yogurt, then cover with plastic wrap and refrigerate until yogurt has lost most of its liquid, about 24 hours. You should have about 1 cup of strained yogurt.
- Transfer strained yogurt, lime juice, and salt to a bowl. Stir to combine. Transfer to a serving bowl, if desired.
How to Store It
To make relish ahead, some but not all ingredients can be combined. The onions and chilies will benefit from extra marinating time, but the cucumbers, mint and cilantro will turn khaki-green if exposed to the citrus juice for too long. Combine all ingredients except cucumbers, mint, and cilantro. Then, cover and refrigerate for up to 3 days. Prep and add cucumbers, mint, and cilantro just before serving.
Kitchen Tip
To save on prep, replace the whole spices, garlic and ground spices with 3 tbsp Evermill Harissa Blend. Additionally, reduce the salt to 1 tsp when seasoning the lamb.
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