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Grilled Lamb Chops with Garlic‑Herb Labneh and Parsley Salad

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Juicy grilled lamb chops served with creamy garlic‑herb labneh and a fresh parsley salad—elegant, flavorful, and perfect for a special meal.

Ingredients

Scale
  • 8 lamb chops (about 2 lb / 900 g), trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • Garlic‑Herb Labneh:
    • 1 cup labneh or thick yogurt
    • 1 garlic clove, minced
    • 2 tbsp fresh mint, chopped
    • 1 tbsp fresh dill, chopped
    • 1 tbsp lemon juice
    • 2 tbsp olive oil
    • Salt and pepper, to taste
  • Parsley Salad:
    • 1 cup fresh flat‑leaf parsley, chopped
    • ½ cup cherry tomatoes, halved
    • 2 tbsp red onion, finely chopped
    • 1 tbsp capers (optional)
    • 1 tbsp lemon juice
    • 2 tbsp olive oil
    • Salt and pepper, to taste

Instructions

  1. Preheat grill or grill pan to medium‑high heat.
  2. Brush lamb chops with olive oil and season generously with salt and pepper.
  3. Grill chops 3–4 minutes per side for medium‑rare, or longer to desired doneness. Remove and rest for 5 minutes.
  4. While lamb rests, prepare garlic‑herb labneh: mix labneh, garlic, mint, dill, lemon juice, olive oil, salt, and pepper in a bowl.
  5. In another bowl, toss parsley, tomatoes, red onion, capers (if using), lemon juice, and olive oil; season to taste.
  6. Serve lamb chops topped or sided with garlic‑herb labneh alongside parsley salad.
  7. Optionally drizzle extra olive oil and serve with warm pita or flatbread.

Notes

  • Allow lamb to come to room temperature before grilling for even cooking.
  • Labneh adds tang and creaminess—Greek yogurt works in a pinch (drained for thickness).
  • Chop parsley coarsely to preserve freshness and texture.
  • Leftover salad and labneh make great mezze or sandwich spreads.

Nutrition

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