This pairs splendidly with naan, of course, but on a hot summer day, also with most salads (think slaws, a watermelon salad with fistfuls of crumbled feta and mint), even cornbread.
French the rack of lamb, if it isn’t already frenched, with a paring knife or a frencher. You should have 7 or 8 chops that you can place in a bowl.
Pour the marinade over the lamb chops and, using your fingers, massage it evenly over the chops for 30 seconds. Cover the bowl with plastic wrap or a silicone lid and refrigerate for at least 3 hours and up to 9 hours. Prepare the yogurt dip for serving. Gently stir the Greek yogurt in a bowl with salt, pepper, honey, and a light squeeze of lemon juice. Refrigerate.
Place the chops on the grill for about 2 minutes on either side or until char begins to appear. Take off and let chops rest for 3 to 5 minutes.
Indonesia Berita Terbaru, Indonesia Berita utama
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