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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend soy sauce, honey, olive oil, garlic, and rosemary until smooth and emulsified.
Place lamb chops in a large bowl and pour marinade over them, turning to coat thoroughly. Marinate for at least 1 hour, or overnight for best flavor.
Blend all cucumber yogurt sauce ingredients until smooth. Refrigerate until ready to serve.
Preheat grill to medium-high heat. Grill lamb chops for 2-3 minutes on the first side and 1-2 minutes on the second side until caramelized and cooked to desired doneness.
Remove from grill, rest briefly, and serve with cucumber yogurt sauce and chosen sides.
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Grill over high heat and pull the lamb early to keep it juicy and let the honey caramelize without burning.
Ask your butcher to cut the racks into individual chops to save time.
Marinate in a large bowl or lidded container rather than a plastic bag; the bones can tear a bag.
Make ahead: both the marinade and the cucumber yogurt sauce can be prepared in advance.
Indoor method: use a very hot grill pan or cast iron skillet, or sear in cast iron and finish under the broiler.
Can I use a different herb instead of rosemary?
Yes, you can use fresh thyme or oregano as a substitute.
How can I make this dish gluten-free?
Use tamari or coconut aminos instead of soy sauce.
What can I use instead of honey?
Maple syrup can be used for a deeper sweetness.
How should I store leftovers?
Store cooled lamb chops in an airtight container in the refrigerator for up to 3 days.
Can the cucumber yogurt sauce be made ahead?
Yes, it can be made in advance and stored in a sealed container for 2-3 days.
