Lamb chops with artichoke yoghurt dip

Name: lamb chops with artichoke yoghurt dip
Cook time: 20 min
Total time: 140 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon ground cumin (djinten); 2 toes garlic pressed; 8 Lamb chops; 1 look artichoke hearts leaked out; 150 ml full yogurt; 2 tablespoons fresh mint leaves in strips; oil to grease

A nice Mediterranean recipe. The main course contains the following ingredients: meat, olive oil, lemon juice, ground cumin (djinten), garlic (pressed), lamb chops, artichoke hearts (drained), full yogurt, fresh mint leaves (in strips) and oil to grease.

Ingredients

Kitchen Stuff

hand blender or food processor
barbecue

Directions

Mix the oil with 1 tablespoon of lemon juice, the cumin and half of the garlic. Place the lamb chops in a low bowl and brush them around with the cumin marinade. Cover the dish and let the meat marinate in the fridge for at least 1 hour. Let the meat reach room temperature in time. Puree the artichoke hearts with the yogurt, the rest of the garlic and the lemon juice with a hand blender or in a food processor. Season the dip with salt and pepper.
Place the lamb chops on a greased griddle over hot flames and grill them in brown for about 4 minutes per side and almost cooked. Serve sprinkled with fresh mint and add the artichoke yoghurt dip separately.