By: Molly Moss
Dairy Free or Dairy Free Adjustable, Gluten Free or GF Adjustable, Mains, Potlucks, Picnics, and Barbecues, , , ,

Grilled Lamb Chops with Radish Pistachio Salsa

Nothing screams summer more than the smell of grilled meat, and these grilled lamb chops with radish pistachio salsa are perfect for your next cookout. The lamb is rubbed with two of my favorite spice blends: North African ras el hanout and Middle Eastern za’atar. Made from paprika, cumin, coriander, cinnamon, paprika, and a long list of other wonderful spices, ras el hanout is pungent and warm without being spicy. Za’atar is a wonderful mix of herbs, sumac, and seeds, which brings salinity and tang to this lamb dish.

Tips:

  • There are a few different kinds of lamb chops on the market. While you can certainly use this same marinade with multiple types of lamb, I developed this recipe for lamb loin chops.
  • While you don’t need to source two new spices for this recipe, you’ll find yourself reaching for the za’atar and ras el hanout on the regular if you do. Check the ingredient list below for links to buy.
  • For most accurate results, use a meat thermometer to determine doneness.
Grilled Lamb Chops with Radish Pistachio Salsa
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Grilled Lamb Chops with Radish Pistachio Salsa

Recipe by Molly MossCourse: MainDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

15

minutes

The lamb is rubbed with two of my favorite spice blends: North African ras el hanout and Middle Eastern za’atar. Made from paprika, cumin, coriander, cinnamon, paprika, and a long list of other wonderful spices, ras el hanout is pungent and warm without being spicy. Za’atar is a wonderful mix of herbs, sumac, and seeds, which brings salinity and tang to this lamb dish.

Ingredients

  • For the Lamb

  • 6 lamb loin chops, at least 1.5 inches thick

  • 1 tsp salt

  • 1.5 tsp ras el hanout

  • 1.5 tsp za’atar

  • 1 tbsp olive oil

  • 1/2 tbsp mustard

  • For the Mint and Radish Salsa

  • 3 large radishes, finely minced

  • 1/4 cup pistachios, crushed or chopped

  • 1/4 cup chopped mint

  • 1/2-1 tsp Calabrian chili paste, or chili flakes to taste

  • 1/2 tsp cumin

  • 3 tbsp olive oil

  • Zest of 1 lime

  • Juice of 1-2 limes

  • Salt and pepper to taste

Directions

  • Place the lamb chops in a large bowl and add the salt, spices, olive oil, and mustard. Use your hands to coat the lamb in the mixture. Marinade at room temp while you prepare the other ingredients. For better flavor, marinate longer in the fridge and let come to temp for 20 minutes prior to grilling.
  • Combine all of the salsa ingredients in a small bowl and stir to combine. Start with one lime, and add more if needed. Taste and adjust seasoning.
  • Preheat the grill over high and grease the grill grates.
  • Depending on the thickness of your lamb, they will need anywhere from 3-6 minutes per side for medium rare. Use a meat thermometer for best results and pull the lamb when they reach 120-125, and let rest for 10 minutes. For thicker cuts, set up your grill with high and medium heat sections. Start the lamb on the lower heat for about 3-4 minutes per side, then sear on high heat for 1-2 minutes per side.
  • Top with the salsa and serve.