Grilled Lamb Loin Chops with Herby Fennel & Sumac - American Lamb Board

Name: Grilled Lamb Loin Chops with Herby Fennel & Sumac - American Lamb Board
Ingredients: 2 1/2 pounds American lamb loin chops, about 1 1/2 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) plus more for serving; 2 tablespoons fresh oregano, (chopped plus 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

americanlamb.com

These lamb chops are marinated overtime in a spcied yogurt mixture to give you a perfectly tender chop. Paired with fennel and sumac.

View Original

Share this recipe:

Ingredients

2 1/2 pounds American lamb loin chops, about 1 1/2 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) plus more for serving
2 tablespoons fresh oregano, (chopped plus 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