Printer Friendly Recipe
Serves: 4
Serve with Joseph Phelps Vineyards Sauvignon Blanc
|
For the Lamb:
|
|
8
|
Lamb chops, 2 oz. ea. |
| ¼ cup |
Joseph Phelps Extra Virgin Olive Oil |
| 2 Tbsp. |
Fresh mint, chopped |
| ¼ cup |
Fresh cilantro leaves, chopped |
| 2 ea. |
Green onions, chopped |
| 2 Tbsp. |
Red wine vinegar |
| 1 ea. |
Garlic clove, minced |
| 1 tsp. |
Kosher salt |
| ½ tsp. |
Fresh ground black pepper |
Combine all the ingredients other than the lamb chops in a blender. Process until smooth. Place the lamb chops in a plastic self-sealing bag. Add the marinade and toss well to coat; let sit at least 1 hour. Preheat the grill to medium. Cook each lamb chop 2 to 3 minutes per side.
|
For the Cucumber Salad:
|
|
1 cup
|
Grated carrot |
| ¼ cup |
Plain yogurt |
| 1 cup |
Diced cucumber, seeded |
| 2 Tbsp. |
Sour cream |
| ½ cup |
Grated red radish |
| 1 Tbsp. |
Lime juice |
| ¼ cup |
Minced red onion |
| ¼ cup |
Chopped fresh cilantro |
| ½ tsp. |
Kosher salt |
| Pinch |
Freshly ground black pepper |
Combine the carrot, cucumber, radish, onion and cilantro in a medium bowl. Add the yogurt, sour cream, lime juice, salt and pepper; mix well. Divide among 4 plates and arrange the lamb chops next to the salad. |
