Grilled Lamb Chops with Yogurt sauce and herb oil

Ingredients for lamb chops: 

10 lamb chops (about 2 racks of lamb cut into chops)

Marinade:

1 shallot, minced
2 cloves of garlic, minced
1 TBSP honey
1/2 cup olive oil
a few splashes of red wine vinegar
1/2 tsp dried oregano
1/2 tsp dried thyme
1 sprig of rosemary, minced
1 TBSP parsley, minced
2 sprigs of thyme, minced
Hefty amount of lawrys season salt and pepper

Additional ingredient: lemon for later

Directions:

1. Marinate lamb chops overnight and turn once in the morning. 

2. 1 hour before cooking take the lamb chops out and set on counter. 

3. 30 min before cooking sprinkle with 1/2 lemon. 

4. Grill over 400 degree heat. If direct gas grill it will only take about 3-4 minutes per side. If you're using a Traeger or smoker it will be about 7-8 minutes per side. 

5. You want good caramelization on the chops. The temp should register 150 internal and they will be perfect.  Serve with two sauces on the side. 

Yogurt Feta Sauce:

2 TBSP mint, chopped
3-4 basil leaves, chopped
1 TBSP parsley, chopped
1 TBSP garlic paste (from tube)
1/2 cup feta cheese
2 small plain greek yogurt cups
Juice from a lemon. At least 1/2 a lemon but taste for seasoning before adding the juice of a whole lemon.
salt and pepper

Mix and store in a tight container overnight. 

Herb Oil: about 1 TBSP of each herb

Olive oil
Cilantro
Sage
Mint
Thyme
Rosemary
Parsley
Garlic - about 2 cloves, minced
Honey - about 1 TBSP
Red wine vinegar - a few dashes
Lemon Juice - half of lemon
Salt and pepper

Chop everything really fine or blend in food processor. Taste for seasoning and add more of whatever you think it lacks. There is no exact science here. To start I would add a TBSP of each herb and then stream in olive oil as you mix. 

You could also use lamb loin chops for this recipe which are sometimes cheaper. They'll take a little longer to cook because they are often thicker.  

Wine pairing for this dish:

The Pact (by Faust)

2019

Coombsville, CA

Cabernet Sauvignon