Boneless Lamb Loin in Yogurt Mint Sauce with Lemon Grilled Zucchini
Hot or cold, this boneless lamb loin with tangy yogurt sauce will sing.- Prep Time 3 hours to marinate lamb
- Cook Time 10 minutes or less
Ingredients
- 4 Lumina Lamb Loins
For Lamb Marinade:
Into your blender:
- 4 cloves garlic, crushed
- Zest of 2 lemons
- 1 cup chopped mint
- 1/4 c fresh lemon juice
- 2 cups whole plain yogurt
- 1 tsp kosher salt / 1 tsp ground pepper
Directions
-
Blend until smooth and pour over your lamb loins in a baking dish to completely cover, or pop into a ziplock for 3 hours. Let marinate in fridge, and bring to room temp before proceeding.
- Heat up your grill when ready to cook your lamb. Wipe off the yogurt marinade and save some to brush on your lamb while it grills.
- These loins cook fast! Sear them over high heat for 3 minutes on each side. Brush on the marinade as they cook and remove the loins to a cutting board to rest.
- You can have your zucchini prepared in advance and in the fridge, or cook them alongside the lamb. Note however that the zucchini take longer to cook than the lamb does!
For Zucchini:
- 6 small zucchini, sliced lengthwise and cross-hatched
Into a bowl: - 1/2 cup olive oil
- Juice of 3 lemons
- Few sprigs thyme
- Kosher salt/ black pepper to taste
Directions
-
Grill the zucchini, brushing them with the olive oil mixture and cook them until almost soft but with a little body left, about 20 minutes on medium.
