Gegrilde lamskarbonade met geitenkaasyoghurt

However winter might be the best season for me to BBQ, I was craving for some summer vibes last weekend. A engergy devouring virus is attacking my system. So I decided it was the right time for a vitalising hot and fast meal. Grilled Lamb chops with a sunny couscous salad with citrus flavors sounds like the right solution to me! At Lidl they sell these lamb chops and focus on fresh vegetables and fruit these days. I bought myself a honey pomelo for the couscous salad and used some pickled lemons for an extra refreshing sunny touch to this plate. I really enjoyed the the grilled lamb chops with the refreshing goat cheese yoghurt dressing. But the star of this meal was probably the side. So stay tuned for the couscous recipe I will publish soon! You really need to give it a try. This meal will be made again for sure on a hot summer day!

Disclaimer: Recipe made for @lidlbelgium. All opinions shared are personal and honest. This post may contain affiliate links.

Grilled lambchops with goat cheese yoghurt

The greek kitchen is often simple yet tasteful. These grilled lamb chops are a perfect example. I made them on the Lidl mini kamado after applying a wet brine. Served with a refreshing citrus couscous with grilled fennel and candied tomatoes this is a plate you don’t want to miss when you are craving for some sunshine in your plate.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Brining 12 hours hrs

Total Time 15 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 4 persons

Equipment

• BBQ with lid

Ingredients

  

• 500 gr. Lams chops
• sunflower oil
• Pepper at taste for finishing

For the wet brine

• 1 l water
• 50 gr. salt
• 2 cloves of crushed garlic
• some fresh twigs of thyme
• 1 tsp dried oregano
• 1 tsp dried mint
• 1 tsp paprika powder

Goat cheese yoghurt

• 2 Tbsp greek yoghurt
• 1 Tbsp goat cheese spread
• 1 tsp honey
• Freshly chopped mint at taste
• salt and pepper at taste

Instructions

 

Wet brine

• Put a pan on the fire and add the herbs. Bake them dry until they release their flavor.
• Quench with the water and add the salt. Mix thoroughly until all salt has dissolved into the water.
• Cool down the wet brine and place the lamb chops in a gastronorm pan to brine overnight.
• Remove the lamb chops from the brine and pat them dry with a paper towel. Let them dry some more by placing them uncovered in the fridge while you prepare your BBQ for a direct session at high heat. (+-300°C)

Goat cheese yoghurt

• Mix the greek yoghurt with the honey and goat cheese. Chop the fresh mint and mix it under the goat cheese yoghurt. Bring to taste with salt and pepper.

Grilltime

• About 15 minutes before you start grilling, rub the lamb chops with sunflower oil.
• Grill the lamb chops on high heats until you get some nice sear marks (+- 2 minutes each side).

Serve the grilled lamb chops with a refreshing couscous salad and the goat cheese yoghurt. Have a nice meal.

Keyword brined, chops, dressing, goat cheese, Grilled, kamado, Lamb, mini, yoghurt

BBQ Bastard BBQ Expert, auteur, recept ontwikkelaar, fotograaf & oprichter

Al meer dan 15 jaar is Simon de drijvende kracht achter The BBQ Bastard. Hij is de auteur van het boek 'Wood Pellets Taste Better' en oprichter van de Belgian BBQ Group, de grootste community van België met 65.000+ leden. Daarnaast bouwt hij met de Smoke Squad aan een hechte community van gepassioneerde vuurmeesters. Simon is bekroond tot Heinz Foodie of the Year en specialiseert zich, naast Kamado en Traeger, intensief in koken op open vuur. Zijn missie: ambachtelijke technieken en diepe smaken toegankelijk maken voor iedereen.

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