Grilled Lamb Chops with Mint Sauce and Greek Quinoa Salad

Ingredients, Quinoa Salad

  • 1 1/2 cups quinoa
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1 cup peeled and chopped cucumber
  • 1/2 cup diced tomato
  • 2 tbsp crumbled feta
  • 10 kalamata olives, pitted
  • 1 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice
  • 1/4 tsp black pepper and salt to taste

Ingredients, 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

Ingredients, Lamb Chops

  • 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, cut into 4 chops each, with 2 bones in, about 1-1.5 inches thick


  • Rice Cooker for Quinoa
  • Food Processor for Sauce
  • Grill for Lamb
  • Dish for Marinating Lamb
  • Knife and Cutting Board

Directions, Quinoa Salad

  1. Using a fine mesh sieve rinse 1.5 cup of organic quinoa in cold water (unless it states on the box that you don’t need to rinse).
  2. Dump rinsed quinoa into your rice cooker. Add 3 cups fresh water, and turn rice cooker on.
  3. Takes about 15 minutes. While quinoa cooks, prep other ingredients.
  4. Combine all ingredients, adjust proportions to taste and serve hot or cold. (I prefer hot with the lamb, but cold is great otherwise)

Directions, Yogurt Mint Sauce

  1. 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.
  2. 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.

Directions, Lamb Chops

  1. 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.
  2. 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.
  3. 2 hours before cooking, remove lamb from fridge to bring to room temperature. This step is important to proper cooking.
  4. When ready to cook, preheat the gas grill to high and remove the lamb from the marinade, sprinkle generously with salt and pepper
  5. Place lamb chops on very hot grill and close lid. This will help chops cook from all angles and sear in juices.
  6. Cook lamb chops with lid down for 3–4 minutes. Flip chops over (at 4 minutes) using grilling tongs. Do not use a fork as it will let out all of the juices you are trying to keep in.
  7. Close lid, grilling lamb chops until preferred doneness. Another 3-4 minutes, on either end of medium-rare.
  8. Use the “hand trick” to determine doneness of your grilled lamb chops. Medium rare should feel like the base of your thumb — spongy with a little bit of give. Medium should feel like the middle of your palm — firmer. Video Instructions here.
  9. Serve hot with the cold yogurt mint sauce and warm salad.

*Serves 4

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.