Recipe Card
For the Bone In Lamb Chops:
ingredients
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon Single Origin by Simply Organic Turkish Cumin
- 1 teaspoon Single Origin by Simply Organic Turkish Oregano
- 2 racks of lamb, excess fat trimmed, cut into double rib portions
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Turkish Salad:
ingredients
- 1 large hot house cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- 1/4 cup sliced red onion
- 1 lemon, juice and zest
- 2 tablespoons olive oil
- 1 cup loosely packed, roughly chopped fresh mint leaves
- kosher salt, to taste
- freshly ground black pepper, to taste
For Serving:
ingredients
- Pomegranate molasses, optional, for drizzling
- Crumbled feta, optional, for serving
Method
Step 1
To prepare the lamb, preheat gas grill to medium-high. Add olive oil, lemon juice, cumin and oregano to a large, deep bowl and whisk to combine. Add lamb and toss to coat, making sure the meat is well coated in the marinade. Season assertively with salt and pepper and set aside at room temperature for 15 minutes while the grill preheats.
Step 2
While the lamb is marinating, make the salad by combining all of the ingredients in a medium bowl. Season to taste with salt and pepper and set aside.
Step 3
To grill the lamb, place on grill and cook for about 4-6 minutes per side, for medium rare (135˚F). Remove from heat and tent with foil. Let rest for 5 minutes. During the rest period, the internal temperature of the lamb should rise to 145˚F for the perfect medium rare.
Step 4
To serve, place prepared salad on a large platter and top with lamb, pomegranate molasses (if using) and feta (if using).