This recipe is from my cookbook: Tonja’s Table: Menus and Recipes for Every Occasion. It’s still one of my favorites thanks to our love affair with 112 Eatery in Minneapolis. On our first visit there, many years ago, we ordered the lamb scottadito with goats milk yogurt and I was in heaven.
I went home the next day and re-created a version of this dish. I ended up using Herbes de Provence and made a new sauce with Greek yogurt and pesto. These chops are pounded out thin and marinated. You can have your butcher french them if you prefer.
Make this soon—your guests will be swooning!
Restaurant Inspiration– Lamb Chops with Herbes de Provence and Pesto Yogurt
Scale
Ingredients
- For the lamb chops:
- 1 rack of lamb
- 1/2 cup of Olive oil
- 4–5 Tbls. Herbs de Provence
- Salt and pepper to taste
- For the Pesto Yogurt:
- 1 cup of Greek yogurt
- 1/4–1/2 cup of pesto
- Salt and Pepper to taste
- 1 Tbls. lemon juice
Instructions
- To make the Yogurt Pesto sauce mix all ingredients together and salt and pepper to taste. (Can be made 1 day ahead).
- Next, slice rack of lamb into individual chops and pound out each one between plastic wrap 1/4 thick. You can have a butcher do this too. Salt and pepper both sides. In a bowl, make a paste by adding Herbs de Provence and olive oil. Rub on both sides of lamb chops. Put into a zip-
loc bag and marinate at least one hour. - Grill 4-5 minutes per side. Place lamb chops on a platter along with the yogurt pesto sauce.
- Serve immediately.
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