Summer’s around the corner! That means that if you have an outdoor grill, you better put it to use! If you can’t grill outside, don’t worry. This recipe will work just as well on a George Foreman or grill plate. Check out the red quinoa and corn-avocado salad recipes for easy side dishes to pair with the lamb.

Ingredients

A full rack of lamb
3 cloves of garlic, finely chopped
2 limes, juiced
1 jalapeño, finely chopped
3 tablespoons Worcestershire sauce
1 teaspoon chili powder
salt and pepper, to taste

For the sauce:
2 cups of plain yogurt
1/2 teaspoon garlic powder
about a handful of cilantro, finely chopped
about a handful of mint leaves, finely chopped
salt and pepper to taste

Directions

1. Trim the fat of the rack of lamb, if not done already and separate into chops.

2. Put the chops in a large bowl and lightly rub with the finely chopped garlic, lime juice, Worcestershire sauce, chili powder, chopped jalapeño, and salt and pepper. Marinate in the fridge overnight or at least 3 hours.

3. To make the sauce: Throw the cilantro and mint in a food chopper and grind together until finely chopped. Add to the yogurt and add garlic, salt and pepper. Put the sauce back in the fridge.

4. Grill the lamb chops on medium heat on the grill until they are cooked, but tender. Enjoy with sauce on top or on the side.