Name: Grilled Lamb Chops with Tomato Dip and Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 8 lamb loin chops, 1 inch thick, about 2 lb total; 3 tbsp extra-virgin olive oil; 4 garlic cloves, 2 grated, 2 for the dip; 2 tsp ground coriander, divided; to taste kosher salt and black pepper; 1 1/2 lb ripe tomatoes, 1 lb for the dip, 1/2 lb diced for the salad; 1/2 small red chili, seeded; 1/4 cup fresh cilantro, leaves and tender stems; 1 tsp red wine vinegar; 2 cups green cabbage, very finely shredded; 2 persian cucumbers, diced; 2 tbsp fresh dill, chopped; 1 tbsp sunflower oil; 1 tbsp lemon juice

Grilled Lamb Chops with Tomato Dip and Salad

4.4 from 557 home cooks Free

Lamb loin chops grilled hot and fast, the way they turn up at a Georgian supra, alongside satsebeli, a smooth, garlicky fresh tomato sauce with cilantro and chili. A crunchy salad of shredded cabbage, cucumber and tomato with dill balances the char. Easy summer grilling that feels like a feast.

Prep

30 min

Cook

25 min

Total

55 min

Serves

Level

Easy

Cuisine

Georgian

Method

Step 1: Rub the chops with the olive oil, grated garlic, 1 tsp coriander, 1 1/2 tsp salt and plenty of pepper. Let them sit 20 minutes while you make the dip and salad.
Step 2: For the satsebeli, core and roughly chop 1 lb tomatoes and simmer them in a small saucepan over medium heat for 10 minutes, until collapsed and slightly thick. Press them through a sieve to remove skins and seeds.
Step 3: Blend the tomato pulp with the remaining 2 garlic cloves, the chili, cilantro, remaining 1 tsp coriander, vinegar and a pinch of salt until smooth. Cool to room temperature and pour into a ramekin.
Step 4: Toss the cabbage with a pinch of salt and squeeze it with your hands for 1 minute to soften. Add the diced tomato, cucumbers, dill, sunflower oil and lemon juice, and toss.
Step 5: Heat a grill to high and oil the grates. Grill the chops 4 to 5 minutes per side, standing them on their fat edge for the last minute to render it, until the center reads 125 to 128F.
Step 6: Rest the chops 5 minutes; they will settle at 130 to 135F for medium-rare. Serve with the tomato dip and cabbage salad.

Kitchen note

Straining the cooked tomatoes before blending gets rid of the watery seeds and bitter skins, so the dip comes out velvety and clings to meat instead of running across the plate.