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Food

Spike Mendelsohn’s Grilled Lamb Chops with Lemon Crema

Updated

Hector Sanchez

Grilled Lamb Chops with Lemon Crema

Serves 4
4 sprigs thyme
2 sprigs rosemary, chopped
5 garlic cloves, smashed
½ tsp. ground cumin
½ tsp. cayenne pepper
½ cup extra-virgin olive oil
2 lbs. lamb loin chops
½ tsp. kosher salt
¼ tsp. ground black pepper

1. In a large bowl, combine first five ingredients. Add the olive oil and whisk to combine. Place the lamb chops in a gallon-size plastic storage bag. Pour the marinade into the bag, seal, and toss to combine. Let the chops marinate in the fridge for 2 hours, or up to overnight.

2. Preheat a grill or grill pan over medium-high heat. Remove the lamb from the marinade and pat to dry. Season both sides with the salt and pepper. Place the chops on the grill, reduce the heat to medium, and cover. Cook for 3 to 4 minutes, flip the meat, and cover to cook for another 3 to 4 minutes. Serve with lemon crema (see right).

Prep time: 15 minutes
Cook time: 10 minutes

Lemon Crema

Combine ½ cup Greek yogurt, 1 tbsp. sour cream, 1 tbsp. lemon juice, ½ tsp. lemon zest and ½ tsp. honey in a large bowl. Season with ½ tsp. salt and ¼ tsp. ground black pepper, and whisk well to combine.