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.
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).