Friday, June 1, 2012

Berbere Spiced Lamb Chops

2 cups whole milk (or goat's milk) yogurt
4 tablespoons berbere spice
 2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon lemon zest
½ bunch parsley, finely chopped
½ bunch mint, finely chopped
4 tablespoons olive oil
Lamb chops, each about 1 inch thick

In a small bowl combine yogurt, berbere spice, garlic, ginger, lemon zest, parsley, mint and olive oil. Reserve about ¼ cup, and place the rest of the yogurt mixture in a resealable plastic bag with the lamb chops, massaging the yogurt mixture into the lamb. Marinate for 2 days prior to grilling. Grill over medium heat for 4 to 5 minutes per side, or until internal temperate reaches 145˚F (for medium-rare). Serve the chops with the reserved yogurt mixture.
From the American Lamb Board

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