Yoghurt-marinated lamb chops
Lamb chops sat overnight in plain yoghurt and salt. The lactic acid tenderises the meat without adding any plant flavours. Different texture than dry-cooked lamb.
- Variant
- carnivore dairy
- Prep
- 600 min
- Cook
- 8 min
- Serves
- 2
Ingredients
- 016 lamb chops (loin or rib, 500-600 g total)
- 02200 g plain full-fat Greek yoghurt
- 031 tbsp salt
- 041 tbsp tallow or butter for the pan
Method
In a non-metallic container or zip bag, combine the yoghurt and salt. Add the lamb chops and turn to coat each one thoroughly. The yoghurt should cover all surfaces.
Refrigerate for at least 6 hours, ideally overnight. The lactic acid in the yoghurt works on the surface of the meat, breaking down some of the protein structure.
Twenty minutes before cooking, remove the lamb from the fridge. Scrape off most of the yoghurt with the back of a knife — a thin coating remaining is fine and will char nicely in the pan.
Heat the tallow in a heavy pan over medium-high heat. The pan should be hot but not smoking — yoghurt residue will burn quickly if the pan is too aggressive.
Cook the chops for 3 minutes on each side for medium-rare. The yoghurt creates a slightly thicker brown crust than dry-seared lamb.
Rest 3 minutes off heat. Serve with a fresh pinch of salt over the top.