Grilled Lamb Chops with Snap Peas & Yogurt
Nothing says spring quite like lamb and crunchy green vegetables. We love seasoning meats with coarsely ground spices so they develop a bit more of a crust. Note that we don’t add any acid to the snap pea salad, as it causes the snap peas to discolor quickly. Instead a tangy yogurt sauce provides an acidic punch that cuts through the fatty lamb chops.
Serves 4
INGREDIENTS
For the lamb chops
8 lamb chops, about 1 ½ pounds total (pick up a few extra chops if you’re hungry)
1 tablespoon coriander seed, coarsely ground
1 tablespoon fennel seed, coarsely ground
1 tablespoon extra virgin olive oil
Black pepper, to taste
For the snap peas
1 pound snap peas, stringed (see note) and sliced on the bias
¼ cup dill, roughly chopped
2 scallions, thinly sliced
1 jalapeno, thinly sliced
1 lime, zested
1 tablespoon olive oil
For the lime yogurt
½ cup Greek yogurt
1 lime, juiced
1 garlic clove, minced
To serve
¼ cup chopped pistachios (optional)
Flakey sea salt
METHOD
Season the lamb. Season the lamb liberally with salt. Add the olive oil, fennel, coriander, and plenty of freshly cracked pepper. Mix thoroughly to coat and set aside. This can be done a day or two ahead.
Light or preheat your grill.
Make the snap pea salad. Add the ingredients to a mixing bowl and season with salt. Toss to combine. If it feels a little dry, add more olive oil so everything is well coated.
Make the yogurt sauce. Combine the ingredients in a small mixing bowl and season to taste with salt.
Cook the lamb chops. When your grill is preheated, add the lamb chops. The fat from the lamb will likely cause flare ups. When this happens, it’s important to move the lamb away from the flame until it dies down, lest the chops develop an acrid taste. We’re looking for lamb with a nice char, not chops covered in soot. Cook for about 4 minutes on each side, until 125°F for medium rare. For the final minute of cooking, prop the chops upright so the fat faces down. This helps create that delicious crispy fat that you’ll want to gnaw off the bone.
Plate. Spread a few spoonfuls of lime yogurt on the bottom of a serving platter. Top with the lamb chops and snap pea salad. Scatter with pistachios and flakey sea salt.
Note: Snap peas have a fibrous string that runs on either side of the pod. To remove, break one end with your fingers or a paring knife and pull down to remove the string. Repeat on the other side.
FURTHER READING
