Lamb is a fantastic alternative to chicken, beef and pork. Its mild flavour pairs well with both savoury and sweet flavourings and can be turned into anything you want. From fancy dinner to cozy night in, lamb is definitely a meat for all occasions.
The night before you’re grilling the lamb, combine the rosemary, olive oil and garlic in a non-reactive bowl. Pat the lamb chops dry with paper towel and put them into the bowl with the marinade. Cover and refrigerate until needed.
At the same time, well just after you’re done working on the marinade, peel and then coarsely grate the cucumber. Lay the shredded cucumber in a strainer and sprinkle with the salt. Leave this over the sink or a bowl for about 30 minutes so that the water drains out.
While waiting for the cucumber to release the water, in another non-reactive bowl put the garlic, lemon juice and olive oil. Set that aside to steep while the cucumber is draining.
When the 30 minutes are up, press down on the cucumber to get the last of the water out.
Put the yogurt and mint into a bowl together and mix well. Add the garlic mixture and the drained cucumber. Season with freshly ground black pepper and salt if you like. Refrigerate overnight so that flavours can blend.
On the day of grilling, remove the lamb from the refrigerator and allow it to come to room temperature. Brush off the larger chunks of garlic if you can as garlic burns and goes bitter.
Preheat your grill to 400°F to 450°F, placing a grill or wok topper on one side of the grill to preheat as well.
Wash, seed and chop your peppers roughly. Toss them with the aged balsamic vinegar and olive oil. Place the peppers onto the grill topper to cook.
Place the lamb chops directly onto the grill for 2 to 5 minutes per side. It is recommended that you do not cook it past medium rare, so err on the side of less time. When you think the lamb is nearly ready, remove it from the grill and allow it to rest for 3 to 5 minutes before plating.
Place some yogurt dressing onto the plate, followed by the grill roasted peppers and then the lamb. Serve immediately.