Grilled lamb chops with kefir verde sauce recipe

Ingredients for Grilled lamb chops with kefir verde sauce

• 5 ml freshly cracked black pepper

• 30 g Maldon sea salt

• 3 cloves garlic, minced

• 300 ml organic plain full-fat milk kefir

• 15 g chopped fresh mint

• 360 ml fresh or bottled pomegranate juice

• 8 lamb chops

• 2 bunches spring onions, whole

• 30 ml extra virgin olive oil

• 2.5 g Maldon sea salt

• 1 clove garlic, peeled

• 30 g fresh chopped parsley

• 300 ml organic plain full-fat milk kefir

How to make Grilled lamb chops with kefir verde sauce

1. In a large bowl, combine the black pepper, sea salt, garlic, kefir, mint, and pomegranate juice.  

2. Add the lamb, stirring well to coat, and allow it to marinate in the refrigerator overnight.  

3. Remove the lamb from the refrigerator 1 hour before cooking and discard the marinade.  

4. Preheat your outdoor grill to a very high heat.  

5. Lightly oil the grill grates and grill the lamb for about 5 minutes on each side, until cooked to your desired doneness.  

6. Set the lamb chops aside and let them rest for 10 minutes.  

7. In a medium bowl, toss the green onions with the olive oil and sea salt, then place them on the grill until blackened.  

8. Remove the green onions from the grill and set aside to cool.  

9. In a blender, combine the blackened green onions, garlic, parsley, and kefir, and blend until smooth.  

10. Serve the lamb family-style on a large platter, with the verde sauce on the side.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.