These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
1kg chump chops
1 onion, roughly chopped
2 garlic cloves, bruised
1C fresh herbs, we used a mix of parsley, coriander and mint
1/2 C greek yoghurt
1 tbsp ground cumin
1 tbsp olive oil
Remove the chops from the vac sealed bag and let air out for 15 minutes on a plate.
In a food processor, add in the onion, garlic, herbs, olive oil, yoghurt and cumin and blend until smooth. Season with salt and pepper.
Coat the chops in the marinade and refrigerate for an hour minimum or overnight.
Bring the chops out of the fridge twenty minutes before cooking, then heat up your barby or grill and drizzle with olive oil. Once hot, add the chops and cook until golden on one side, around 4 minutes, then flip.
Cook to your liking, or around 60 degrees C for medium rare as it will continue to creep up another 3-6 degrees after resting.