Lamb chops with greek yogurt cucumber sauce

The first thing I did was fire up the MAK with a mix of peach and cherry pellets and ran the temp up to 450°.

While the MAK was heating up I made the cucumber sauce.

1 english cucumber
4 scallions
1 fresh lemon
1 cup plain yogurt
1 TS EVOO
1 TS chopped dill
1/8 ts paprika
kosher salt
fresh ground black pepper

Cut 3 inches of your cucumber then peel it and dice it into 1/4 inch pieces.



Next you need to cut and chop 4 scallions. I only used the white part of the scallions.



Next you need 1 TB of fresh chopped dill, 1/8 TS of paprika, kosher salt and fresh ground black pepper to taste.



In a mixing bowl add 1 cup of plain yogurt, 1 TB of fresh lemon juice and 1 TB of EVOO.
Mix in your dry ingredients and stir everything in.







Once that is mixed well cover the bowl and put it in the fridge for later.

Next up we're going to make a marinade for the lamb chops.

1 TB fresh lemon juice
3 TB EVOO
2 TS fresh chopped oregano
1/2 TS kosher salt
1/4 TS fresh ground pepper
2 cloved minced garlic

In a small bowl whisk together the ingredients.





Brush the marinade onto both sides of the lamb chops then cover them and put them back into the fridge for 30 minutes.



to be continued

Next up we got our potatoes ready and onto the MAK.

Cut your potatoes up into 1/4 pieces and drizzle some EVOO, fresh cut dill and some salt and pepper to taste. Put your potato quarters onto skewers and grill at 450°





Once the potatoes start turning brown you can start your lamb chops. The Chops will take about 8 - 10 minutes to cook to a medium rare to medium. Only turn them over once!





Here it is plated up.



Whoo almost forgot the cucumber sauce





To be continued

For dessert we had Butter-Rum Pineapple with Coconut/Pineapple Ice Cream.

You're going to need..

3 TB unsalted butter
3 or more TB rum ( I used coconut rum)
1 TB Honey
1/8 TS ground cinnamon
1 Pineapple cored and sliced
1 pint of coconut/pineapple ice cream
mint sprigs
ginger snaps

First off you want to melt your butter and add the rum, honey and cinnamon.



Next up your going to core your pineapple and slice it. Once sliced brush some of the butter/cinnamon mixture onto the slices and put them on the grill.











Once off the grill cut your pineapple into pieces and drizzle some butter - rum sauce on the pieces.



to be continued

In your bowl of choice add your ice cream and pineapple slices then drizzle some of the butter/cinnamon/honey/rum sauce over the top. Add a ginger snap and garnish with some mint and 1/4 of the pineapple core sliced length ways.





The chops turned out perfect! Rich and juicy! And paired with the cucumber sauce ...MMMMM!
If you havent tried pineapple - rum and ice cream. Put it on your bucket list. You wont be dissapointed!

That looks awesome. I have been wanting to try some Lamb. The desert puts it over the top though. Good job!!!

That looks great Chili Head

Oh great. I thought I knew what I wanted for supper. But now I think I want Lamb chops.

dude, are you a chef? your food always looks top notch. wish i lived closer to ya.

sparky said:

dude, are you a chef? your food always looks top notch. wish i lived closer to ya.

Click to expand...

Are you kidding me? I learned From watching you and the others! I always wanted to be though. I grew up watching Julia Childs
I'm just your average "time my steak cooks by how many beers I've drank" backyard chef


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Great lookin meal Chili!!

Awesome cook, lamb on the pellet cooker is hard to beat. That pineapple dessert looks killer too, a great finish for a great meal!