2.50 lbs American lamb loin chops, 1.5in thick
Kosher salt & pepper
1 cup Full fat Greek yogurt
2 Lemons, both juiced & one zested
2 tbsp Fennel or cumin seeds, crushed + more for garnish
2 tbsp Fresh oregano, chopped + more for garnish
2 tsp Fresh garlic, minced
1 tsp Crushed red pepper flakes
1 Fennel bulb, cored & thinly sliced, fronds reserved
1 cup Fresh herbs - reserved fennel fronds, cilantro, mint and/or parsley
0.50 tsp Ground sumac
Flaky sea salt, extra virgin olive oil, & Greek yogurt for serving
1Pierce lamb chops with a fork all over; season with salt and pepper.
2Combine yogurt, 2 tablespoons lemon juice, 1 teaspoon zest, 2 tablespoons fennel and/or cumin seeds, 2 tablespoons oregano, garlic, and red pepper flakes in a large bowl.
3Add lamb loin chops and toss to coat evenly. Cover and chill for 2 hours or up to overnight.
4Let meat come to room temperature for 30 minutes. Meanwhile, toss sliced fennel with 2 tablespoons lemon juice; season with salt and set aside. Heat a grill to medium-high (375ºF). Brush grill grate clean, then brush with oil to coat.
5Grill chops 5–6 minutes per side until an instant-read thermometer inserted in the centers, but not touching the bone, registers 145 degrees. Let rest for 3 minutes.
6Add cup if mixed herbs to sliced fennel mixture; transfer to a serving platter then arrange lamb loin chops on top. Sprinkle lamb and fennel with ¼ teaspoon fennel seeds, sumac, and flaky sea salt. Drizzle with olive oil and serve with additional Greek yogurt.
Prep time: 10 mins + 2.5 hours to marinate
Cook time: 12 minutes
Ingredients
2.50 lbs American lamb loin chops, 1.5in thick
Kosher salt & pepper
1 cup Full fat Greek yogurt
2 Lemons, both juiced & one zested
2 tbsp Fennel or cumin seeds, crushed + more for garnish
2 tbsp Fresh oregano, chopped + more for garnish
2 tsp Fresh garlic, minced
1 tsp Crushed red pepper flakes
1 Fennel bulb, cored & thinly sliced, fronds reserved
1 cup Fresh herbs - reserved fennel fronds, cilantro, mint and/or parsley
0.50 tsp Ground sumac
Flaky sea salt, extra virgin olive oil, & Greek yogurt for serving
Directions
1Pierce lamb chops with a fork all over; season with salt and pepper.
2Combine yogurt, 2 tablespoons lemon juice, 1 teaspoon zest, 2 tablespoons fennel and/or cumin seeds, 2 tablespoons oregano, garlic, and red pepper flakes in a large bowl.
3Add lamb loin chops and toss to coat evenly. Cover and chill for 2 hours or up to overnight.
4Let meat come to room temperature for 30 minutes. Meanwhile, toss sliced fennel with 2 tablespoons lemon juice; season with salt and set aside. Heat a grill to medium-high (375ºF). Brush grill grate clean, then brush with oil to coat.
5Grill chops 5–6 minutes per side until an instant-read thermometer inserted in the centers, but not touching the bone, registers 145 degrees. Let rest for 3 minutes.
6Add cup if mixed herbs to sliced fennel mixture; transfer to a serving platter then arrange lamb loin chops on top. Sprinkle lamb and fennel with ¼ teaspoon fennel seeds, sumac, and flaky sea salt. Drizzle with olive oil and serve with additional Greek yogurt.
Grilled American Lamb Loin Chops with Herby Fennel & Sumac
