Marinated to perfection using our Thyme Infused Olive Oil and Pomegranate Dark Balsamic Vinegar, tender, grilled lamb chops are complemented by a refreshing mint yogurt sauce that adds a zesty, creamy contrast. Garnished with fresh thyme sprigs, this dish is a delightful mix of aromatic herbs and bold, tangy notes, perfect for a sophisticated tasting, yet easy-to-make dinner.

I N G R E D I E N T S :

• For the Lamb Chops:

  • 8 lamb chops (about 1 inch thick)
  • 3 tablespoons Rocky Mountain Olive Oil Thyme Infused Olive Oil
  • 1/4 cup Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • fresh thyme sprigs for garnish

• For the Mint Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • salt and pepper to taste

I N S T R U C T I O N S :

Marinate the Lamb Chops:

• In a small bowl, whisk together the Thyme Infused Olive Oil, Pomegranate Dark Balsamic Vinegar, honey, minced garlic, salt, and pepper.
• Place the lamb chops in a shallow dish or a ziplock bag and pour the marinade over them. Ensure the lamb chops are well coated.
• Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.

• Prepare the Mint Yogurt Sauce:

  • In a small bowl, combine the Greek yogurt, fresh mint, lemon juice, minced garlic, salt, and pepper.
  • Mix well and refrigerate until ready to serve.

• Cook the Lamb Chops:

  • Preheat a grill or grill pan over medium-high heat.
  • Remove the lamb chops from the marinade, letting any excess drip off.
  • Grill the lamb chops for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
  • Remove from the grill and let them rest for a few minutes.

• Serve:

  • Arrange the lamb chops on a serving platter.
  • Serve with the mint yogurt sauce on the side.
  • Garnish with fresh thyme sprigs.