mediterranean lamb recipe

Super tender grilled lamb chops that have been marinated in Mediterranean spices, garlic, and lemon juice. Serve them with tomato mint quinoa included in this recipe and a little Tztaziki sauce or see other ideas below!

Mediterranean Grilled Lamb Chop Recipe with Tomato Mint Quinoa

garlic paste (or finely minced garlic)

allspice

tsp ground green cardamom

nutmeg

tsp sweet paprika

tsp salt

tsp black pepper

mint leaves

Olive oil

lemon, juice of

dry quinoa,

water

olive oil

garlic cloves, chopped

14.5 oz can petit tomato diced

Salt and pepper

mint

red onion

feta cheese

In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.

Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.

20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.

Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)

Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish

Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.

When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!

I’ve made this several times and it comes out delicious!

I made this recipe this past  Sunday. It was absolutely the best lamb recipe that I  have ever made. The preparation was easy and the results were out of this world.

Yummmm. Made this tonight. Was so delish! Thank you for a lovely recipe!

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The most viewed mediterranean lamb recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mediterranean Grilled Lamb Chop Rec...

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