Ingredients
- 1 ½ cups plain whole-milk yogurt
- 1 tablespoon minced shallot (from 1 shallot)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 lemon), divided
- 24 baby rib lamb chops (about 3 ounces each)
- Black pepper, to taste
- 1 cup packed mixed fresh tender herbs (such as parsley, dill, and mint leaves), plus more for serving
- Cooked couscous and sliced cucumbers, for serving
Directions
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Stir together yogurt, shallot, salt, and lemon zest in a medium bowl. Measure 1 cup of the mixture into a large ziplock plastic bag. Cover and refrigerate remaining 1/2 cup yogurt mixture until ready to use. Add lamb chops to ziplock bag; seal bag, and turn to coat lamb in sauce. Let marinate in refrigerator at least 2 hours or up to 24 hours.
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Preheat grill to high (450°F to 500°F). Scrape off excess marinade from lamb, and discard remaining marinade in bag. Sprinkle chops evenly with salt and pepper to taste. Arrange chops on oiled grill grates; grill, covered, turning once or twice, until browned and a thermometer inserted in thickest portion of meat registers 135°F for medium-rare, about 6 minutes, or to desired degree of doneness. Transfer chops to a platter; let rest 5 minutes.
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Transfer reserved yogurt mixture to a food processor. Add fresh herbs and lemon juice; pulse until smooth, about 20 pulses. Serve chops alongside sauce, cooked couscous, cucumbers, and additional herbs.
Make Ahead
Sauce may be kept in an air-tight container in refrigerator up to 3 days.
