Grilling used to intimidate me, but after a little practice (aka doing it one time), it is my favorite way to cook delicious cuts of meat. The flavor and texture just can't be replicated on the stove top or in the oven. My sister-in-law and her Aussie husband made a variation of this on our family vacation a couple weeks ago and I am obsessed. It is officially my favorite summer dish.
I got to collaborate with Sprouts for this recipe, and incorporate some ingredients inspired by their hydration workshop.
Serve with toasted bread and mixed greens.
There's really nothing to this other than chopping your veggies. So easy and goes with just about anything.
½ cucumber, finely diced
5 red radishes, finely diced
1c whole fat yogurt
2t Sprouts brand garlic & herb seasoning
1T Sprouts brand dried rosemary
1T preserved lemon (optional)
salt & pepper to taste
- Dice cucumber and radishes finely.
- Combine veggies with yogurt, seasonings, and salt & pepper to taste.
- Mix well and let chill in fridge until ready to serve.
Just give this recipe one try and you'll realized why I'm absolutely smitten.
4 bone-in lamb chops
Sprouts brand garlic & herb seasoning
Sprouts brand dried rosemary
Preheat grill to medium high heat.
While grill is heating, season each slice of lamb generously with Sprouts Brand Garlic & Herb Seasoning & Sprouts Brand Dried Rosemary, rubbing the spices into each side of lamb.
When grill is hot, place lamb on grill, cooking until desired doneness is achieved, about 4-5 minutes on each side). If you like your meat well done, increase your cooking time.
Remove from grill, cover with foil, and let rest for 5 minutes before serving.
- Serve with a generous topping of yogurt sauce.