Serves 4
Ingredients:
Marinade:
½ cup plain Greek yogurt
2 tablespoons Harissa Infused Olive Oil
2 tablespoons Hickory Smoked Infused Dark Balsamic
2 garlic cloves, peeled and minced
2 teaspoons Turkish Seasoning
1 teaspoon Fleur de Sel
1 ½ to 2 pounds rack of lamb, separated into chops
Red Onion Salad:
½ cup red onion, peeled and thinly sliced
¼ cup fresh parsley leaves
¼ cup fresh cilantro leaves
2 tablespoons lemon juice
¼ teaspoon Fleur de Sel
½ teaspoon granulated sugar
Instructions:
Place yogurt, Harissa Infused Olive Oil, Hickory Smoked Infused Dark Balsamic, garlic, Turkish Seasoning, and salt in a medium bowl and whisk to combine. Coat the lamb chops in the marinade, cover, and refrigerate for 4 hours or overnight.
Preheat a gas grill to medium-high heat or prep coals for a charcoal grill (lightly brush the grill grates with olive oil to prevent sticking).
Once the grill is hot, remove the lamb chops from marinade and place them on the grill. Grill for 8 to 10 minutes or until the internal temperature reaches 130-135°F (for medium rare). Remove the chops from the grill and set aside to rest for 5 minutes before serving.
While the chops are resting, place red onion, parsley, cilantro, lemon juice, salt, and sugar in a medium bowl, toss to combine the salad. Serve chops topped with the red onion salad or with the salad on the side.
