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.
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.
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.