Prev Recipe Next Recipe

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Herb Story

Save Recipe Print

Total:: 2 hr 49 min
Prep:: 30 min
Inactive:: 2 hr 10 min
Cook:: 9 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows

Yogurt Mint Sauce:

6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Yogurt Mint Sauce:

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Pairs well with Cabernet Sauvignon

My Private Notes

Name: Greek Lamb with Yogurt Mint Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT2H49M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 4 large garlic cloves; 3 tablespoons chopped fresh rosemary leaves; 1 1/2 teaspoons dried oregano; Kosher salt and freshly ground black pepper; 1/2 cup freshly squeezed lemon juice (4 lemons); 1/2 cup good olive oil; 1/2 cup dry red wine; 2 racks of lamb, frenched and cut into 8 chops each; Yogurt Mint Sauce, recipe follows; 6 scallions, white and green parts, chopped; 1/2 cup chopped fresh mint leaves; 2 tablespoons minced fresh dill; Pinch crushed red pepper flakes; 1 tablespoon good olive oil; 1 tablespoon freshly squeezed lemon juice; 7 ounces Greek-style yogurt (recommended: Fage Total); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper