Throwing burgers and steaks atop a flame really never gets old, but grilling a perfectly seasoned lamb chop is truly something to savor.
Always the kind of meat that deserves special attention to preparation, at his restaurant, Bowery Meat Company, Executive Chef and Partner Josh Capon says his Colorado lamb chop is an “upscale riff on the classic Gyro.”
Capon, who is half-Greek, served lamb chops at his own wedding, and says that people still talk about them to this day. If you make this at home, you’ll probably understand why.
Josh Capon's Colorado Lamb Chop
Yields one portion
- 3 single Colorado lamb chops
- ¼ hot house cucumber
- 2 Tbsp Greek yogurt
- 4 mint leaves, julienned
- Juice from ¼ of a lemon
- Cilantro leaves for garnish
- 1 Tbsp salt
- Additional salt and pepper to taste
- ½ tsp allspice
- ½ tsp paprika
- ½ tsp ground cumin
- 2 Tbsp chopped cilantro
- 1 Tbsp extra virgin olive oil
- Combine the spices, cilantro and olive oil to form a paste. Rub the paste on the raw lamb chops to cover completely.
- Slice cucumbers on a mandolin about 1/8 inch thick. Toss in a bowl with 1 Tbsp of salt and let sit for about 10 minutes. Squeeze as much liquid out as possible using paper towels. Combine cucumbers with the yogurt, mint and lemon juice and season the mixture to taste with salt and pepper.
- Char grill lamb chops on a grill or grill pan (about 3 minute per side for medium rare). Put a spoon of the cucumber mixture on a plate and arrange the lamb chops around it. Drizzle with extra virgin olive oil and garnish with cilantro leaves.