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Ingredients:
Marinade:
4 cups low-fat yogurt 1 liter
2 French shallots, peeled and finely chopped
4 tbsp garlic paste 60 ml
1 zest of one lemon
1 juice of one lemon
3 tbsp chopped mint 45 ml
Lamb chops:
4 double lamb chops
2 tbsp olive oil, for cooking 30 ml
Salt
Black pepper
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Marinade:
Mix the yogurt, shallots, garlic, lemon zest, lemon juice and the mint in a bowl. Mix well and refrigerate for 1 hour to allow the flavours to combine.
Lamb chops:
Remove the marinade from the refrigerator and divide in two parts. Return one half to the fridge and place the other half in a medium size glass dish or a plastic freezer bag. Put the lamb chops in the container with the marinade and smear the mixture all over the meat. Cover and let the lamb marinade in the refrigerator for 2 hours.
Preheat the barbeque grill to high. Oil the grill with a brush. Remove the excess yogurt marinade from the chops by scraping with a knife. Place the chops on the hot barbecue grill. Sear each side for about 3 minutes. Test internal temperature of the meat with an instant read thermometer by inserting it into the centre of the lamb chops. It should read about 135 for medium rare. If not, move the chops away from direct heat and close the lid of the grill. Cook for another 2-3 minutes until done.
Serve the lamb chops with the yogurt and grilled vegetables or corn on the cob.
Serves 4. Recipe submitted by: News Canada
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