Mint/Cilantro Lamb Chops Marinated in Strong Blonde Ale
Cooking Time: 10min
Lamb chops are so tasty, and so is this lamb chops recipe. Marinated in a strong blonde ale with mint and cilantro, this Maillard recipe will have you asking for more.
- 12 Maillard bone in lamb chops
- 1 cup Blonde de Chambly by Unibroue (or any other strong blonde ale)
- 2 tsp. herbes salées du Bas-du-Fleuve (salted herb mix)
- ½ cup fresh mint leaves, chopped
- ½ cup cilantro, chopped
- 2 garlic cloves, finely chopped
- 3 tbsp. olive oil
- Ground pepper
- 1 cup 0 % greek yogurt
- Zest and juice from half a lemon
- 1 tbsp. fresh chives, finely chopped
- Salt and fresh ground pepper
- Place the chops and the marinade ingredients in a large airtight container or Ziploc-type bag and close it. Shake vigorously and let stand in the refrigerator for 3 hours, mixing occasionally.
- Mix all the yogurt ingredients together and put back into the refrigerator.
- Take the chops out of the refrigerator and let warm to room temperature for 30 minutes before cooking.
- Bring your barbecue to 400°F (or a ridged skillet on medium-high heat) and lightly oil the cooking surface before grilling the meat for 2 minutes. Turn the meat 45 degrees and cook for another 2 minutes. Turn over and repeat the process: 2 minutes cooking, rotation, and 2 more minutes. At this stage, depending on thickness, the chops should be done rare. If necessary, prolong the cooking period in indirect heat (or in the oven at 350°F if you're using a skillet) until your desired doneness.
- Transfer the chops to a plate and cover with aluminum foil. Allow them to rest for 5 minutes and serve with lemon yogurt.