Grilled Lamb Chops with Rosemary Yogurt Sauce

Ingredients

• Olive oil

  1 tbsp or 14g

• Greek yogurt

  plain, nonfat

  1 cup or 240g

• Rosemary

  dried

  1 tbsp or 3g

• Lemon juice

  1 tbsp or 15g

• Garlic powder

  ½ tsp or 2g

• Lamb rib

  raw, choice, trimmed to 1/4" fat, lean only

  16 oz or 454g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Preheat a grill to medium-high. Clean and oil the grates to minimize sticking.
2. In a bowl, whisk together the Greek yogurt, dried rosemary, lemon juice, and garlic powder until smooth. Refrigerate while you grill.
3. Pat the lamb chops dry, then season both sides evenly with salt and black pepper.
4. Grill the chops over direct heat for 4–5 minutes per side, or until an instant-read thermometer reaches 130–135° for medium-rare (cook longer for desired doneness).
5. Transfer to a plate and rest for 3–5 minutes to allow juices to redistribute.
6. Serve the lamb chops with the rosemary yogurt sauce on the side.