Grilled Lamb Chops with Pistachio-Mint Crust, Lemon Yogurt, and Charred Baby Carrots

Instructions

1. 1

   Preheat the grill to medium-high heat, between 425°F and 450°F (220°C and 230°C). If using a charcoal grill, prepare one direct-heat zone and one indirect-heat zone.

2. 2

   In a large bowl, mix 30 ml (2 tbsp) olive oil, half of the minced garlic, 15 ml (1 tbsp) lemon juice, zest of half the lemon, ground cumin, smoked paprika, red pepper flakes, 5 g (3/4 tsp) salt, and 2 g (3/4 tsp) black pepper.

3. 3

   Add the lamb chops to the bowl and coat them well with the marinade. Let them rest for 20 minutes at room temperature.

4. 4

   In another bowl, mix the Greek yogurt with the remaining minced garlic, 15 ml (1 tbsp) lemon juice, the remaining lemon zest, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and half of the chopped fresh mint. Chill until ready to serve.

5. 5

   In a separate container, combine the roasted pistachios with the remaining fresh mint and 15 ml (1 tbsp) olive oil until you have a loose, fragrant mixture. Reserve for the crust.

6. 6

   Toss the baby carrots with the remaining 15 ml (1 tbsp) olive oil, honey, 1 g (1/4 tsp) salt, and a pinch of black pepper.

7. 7

   Place the baby carrots on the grill over direct heat at 425°F to 450°F (220°C to 230°C). Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until tender with dark grill marks. Move them to indirect heat if they brown too quickly.

8. 8

   Grill the lamb chops over direct heat at 425°F to 450°F (220°C to 230°C) for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 145°F (63°C). For a more cooked finish, continue to 160°F (71°C).

9. 9

   Remove the lamb chops from the grill and, while still hot, press the pistachio-mint mixture onto the surface to create a light crust. Let them rest for 5 minutes before serving.

10. 10

    Serve the lamb chops with a spoonful of lemon yogurt and the charred baby carrots on the side.