Every so often, I read about marinating lamb in yogurt, but I had never tried it until yesterday. I had shoulder lamb chops, Greek yogurt and a flourishing rosemary plant, so I decided to give it a try. It is definitely worth doing.
I did my usual thing by scanning a number of recipes, adding and deleting ingredients as I flipped pages and scanned sites, and came up with the following marinade. I marinated the shoulder chops in the refrigerator for about 5-6 hours, and that worked well. A thicker cut would probably benefit by longer marinating.
Marinade for 4-6 lamb chops
1/2 lb. plain Greek yogurt
1/8 cup olive oil
juice of 1 lemon
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. honey
1 clove garlic, finely minced
1 TBS fresh rosemary leaves, minced
1. Combine all of the above ingredients.
2. Coat the lamb with the marinade. Cover and place in the refrigerator for at least 4-5 hours. Longer would be even better.
3. Wipe off some of the thick marinade. Sprinkle the chops with salt and freshly ground pepper.
4. Grill to the doneness of your choice. The marinade contributes to juicy, tender, flavorful chops.