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🍽️ Lemon-Garlic Lamb Chops with Fresh Chili-Coriander Sauce

498 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg lamb loin (trimmed and ready for cooking)
• 2 garlic cloves
• 6 tbsp olive oil
• 1 untreated lemon (zest and some juice)
• 1 red chili pepper
• 2 handfuls cilantro
• sea salt
• pepper (from the mill)

Instructions

1. 1. Rinse the lamb meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Peel the garlic cloves.
4. 4. Slice the garlic into thin pieces.
5. 5. Grate the zest of the lemon.
6. 6. Mix the garlic, lemon zest, and three to four tablespoons of oil in a small bowl.
7. 7. Rub the lamb meat with this garlic-oil mixture.
8. 8. Cover the meat.
9. 9. Place the meat in the refrigerator for about two hours.
10. 10. Take the meat out of the refrigerator about 15 minutes before grilling.
11. 11. Let the meat warm up to room temperature.
12. 12. Remove the marinade from the meat.
13. 13. Place the meat on the hot grill.
14. 14. Cook the meat for about 15 minutes.
15. 15. Turn the meat frequently while grilling.
16. 16. Check the core temperature, it should be approx. 60 degrees Celsius.
17. 17. Wash the chili pepper under running water.
18. 18. Remove the stem of the chili pepper.
19. 19. Slice the chili pepper into thin rings.
20. 20. Wash the coriander leaves.
21. 21. Shake off excess water from the coriander leaves.
22. 22. Chop the coriander leaves finely.
23. 23. Mix the chili rings and chopped coriander with the remaining oil.
24. 24. Add one to two tablespoons of lemon juice to the mixture.
25. 25. Season the sauce with salt and pepper.
26. 26. Brush the meat with the sauce during the last one to two minutes on the grill.
27. 27. Remove the meat from the grill.
28. 28. Cover the meat with aluminum foil.
29. 29. Let the meat rest for a few minutes.
30. 30. Serve the lamb as individual chops.

Nutrition per serving

• kcal: 498
• Protein: 63 g · Fett/Fat: 26 g · Carbs: 2 g