- Lamb loin chops, bone-in
- 2 cloves of garlic
- 3 TBS chopped rosemary
- 1 1/2 tsp dried oregano
- 2 1/2 tsp salt
- 1 1/4 tsp of pepper
- 1/2 cup of lemon juice (about 3 medium sized lemons)
- 1/2 cup + 1 TBS olive oil
- 1/2 cup of fresh mint (2 packages)
- 2 TBS of fresh dill (1 package)
- 1/2 cup red wine (can be cheap stuff)
- Put 2 cloves of garlic, 3 TBS chopped fresh rosemary, 1 1/2 tsp dried oregano, 1 1/2 tsp salt, and 3/4 tsp pepper into blender. Mince.
- Add 1/2 cup lemon juice, 1/2 cup olive oil, and 1/2 cup red wine and blend.
- In a food processor add 1/2 cup of fresh mint, 2 TBS of fresh dill, 1 TBS olive oil, 1 TBS lemon juice.
- Once you have a consistency of a fine paste, add in 7 ounces of Greek yogurt, 1 tsp of salt, and 1/2 tsp of pepper.
- Stir mixture together and then refrigerate.
- Mix up the yogurt sauce and refrigerate, covered.
- Make the marinade.
- Dump the marinade and loin chops into a ziplock bag or glass baking dish. Refrigerate for a minimum of two hours; best is to put them in after breakfast and let them marinate throughout the day. Flip every few hours so they’re evenly coated.
- When you’re ready to cook, fire up the Egg for 450F direct heat.
- Pull the lamb loin chops out of the fridge and let them start coming up to room temp while the grill warms up.
- Cook the lamb to 90F and then flip. This is usually about 5-7 minutes.
- Cook lamb to 135F, about 4-5 minutes, and then pull them off. Tent under foil for ~5 minutes. They will climb ~10 degrees while resting. 145 should give you a good medium chop.
- Serve with the yogurt sauce and a side. Grilled zucchini and rosemary mini-potatoes are a good choice.