Here’s another outstanding way to celebrate Saint Patrick’s Day without going so excessive (see last article…). On a day when the excess of meat and drink is celebrated and expected, we want to try our luck at a lighter, fresher alternative. These lamb grilled chops may not be so lucky for the lamb, but they will certainly bring good fortune to your taste buds.
This is a very simple, but savory take on an Irish classic where meat is celebrated in all its forms. We use a simple spice rub of cinnamon, cumin, and salt to permeate the lamb grilled chops. Then we dress it with a dipping sauce of ranch dressing and fresh mint. This is definitely a more refined culinary presentation, but a fresh departure from the traditional over-indulgent dishes of this merry holiday. So grab your lucky lamb grilled chops, fire up the grill, and please remember to where something green… (Ouch!)
Yields: 3-4 Servings
Lamb Grilled Chops Ingredients
- 1 packet Hidden Valley® Original Ranch® Dips Mix
- 1 tablespoon fresh mint chopped
- 2 cups plain yogurt drained
- 1 rack of lamb cut into 8 chops
- 1 tablespoon cinnamon
- 1 tablespoon cumin
- 1 teaspoon salt
- Juice of half a lime
Lamb Grilled Chops Instructions
Combine the spices in a small bowl and then rub half over the lamb chops. Turn over the lamb chops and rub in the other half of the spice mix.
To grill the chops, prepare a charcoal grill and place each of the chops on the hot grill grate, directly over the coals. Grill for 4 minutes and turn each over and grill for another 3 minutes. Remove from the heat and allow to rest. Drizzle the lime juice over the lamb chops and serve with the dipping sauce.
To make the dipping sauce, combine the drained yogurt, mint, and Hidden Valley® Original Ranch® Dips Mix and keep in the refrigerator until ready to serve. Place a dollop of the dip on each plate of lamb grilled chops.