Grilled Lamb Chops with Kefir Verde Sauce
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly cracked black pepper
- 1 cup fresh chopped parsley
- 3 cloves garlic, minced
- 1 cup organic plain whole-milk kefir
- 2 tablespoons maldon sea salt
- 1 1â„4 cups organic plain whole-milk kefir
- 1â„2 cup chopped fresh mint
- 1 1â„2 cups fresh or bottled pomegranate juice
- 8 lamb chops
- 2 bunches green onions, whole
- 1/2 tablespoon maldon sea salt
- 1 clove garlic, peeled
- Carbohydrate 26 g(9%)
- Cholesterol 191 mg(64%)
- Fat 90 g(139%)
- Fiber 3 g(12%)
- Protein 40 g(80%)
- Saturated Fat 39 g(193%)
- Sodium 1285 mg(54%)
- Calories 1077
PreparationFor the lamb: In a bowl that is large enough to accommodate the lamb, combine the black pepper, sea salt, garlic, kefir, mint, and pomegranate juice. Add the lamb, stirring well to coat, and let it marinate in the refrigerator overnight. Take the lamb out of the refrigerator 1 hour before cooking (discard the marinade). Fire up your outdoor grill to very hot. Wipe the grill grates with a bit of oil and grill the lamb on high, about 5 minutes per side. Set the chops aside and let them rest for 10 minutes. (If you don’t have an outdoor grill, you can use a grill pan or cast-iron skillet.) For the verde sauce: In a medium bowl, toss the green onions with the olive oil and sea salt and cook on the grill until blackened. Set aside to cool. In a blender, combine the blackened green onions, garlic, parsley, and kefir and puree until smooth. To plate: Serve the lamb family-style on a large platter, with the verde on the side. From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
PreparationFor the lamb: In a bowl that is large enough to accommodate the lamb, combine the black pepper, sea salt, garlic, kefir, mint, and pomegranate juice. Add the lamb, stirring well to coat, and let it marinate in the refrigerator overnight. Take the lamb out of the refrigerator 1 hour before cooking (discard the marinade). Fire up your outdoor grill to very hot. Wipe the grill grates with a bit of oil and grill the lamb on high, about 5 minutes per side. Set the chops aside and let them rest for 10 minutes. (If you don’t have an outdoor grill, you can use a grill pan or cast-iron skillet.) For the verde sauce: In a medium bowl, toss the green onions with the olive oil and sea salt and cook on the grill until blackened. Set aside to cool. In a blender, combine the blackened green onions, garlic, parsley, and kefir and puree until smooth. To plate: Serve the lamb family-style on a large platter, with the verde on the side. From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
