Grilled Kyle Farms Aztec Chipotle Lamb Chops with Citrus-Cilantro Yogurt Crema
Serves: 4

8 Kyle Farms natural lamb chops

Rub:
3 Tb. finely ground coffee or espresso
1 Tb. unsweetened cocoa powder (such as Ghiradelli brand)
1 Tb. sugar
2 Tb. dark brown sugar
1 tsp. ground chipotle pepper
1 tsp. ground coriander
2 tsp. kosher salt

Citrus-Cilantro Yogurt Sauce:
1 6-8 oz. container of plain, non-fat Greek style yogurt
2 Tb. orange blossom honey
1 lime, zested and juiced
½ lemon, zested and juiced
1 clove garlic, grated
¼ c. chopped fresh cilantro

Assemble all ingredients for the rub in a small bowl. Spoon liberally onto both sides of the chops, and pat gently to make the rub adhere. Place chops on a platter, cover with plastic wrap and put in the refrigerator for 2-4 hours. Remove from the refrigerator for about 20 minutes prior to grilling. Store any unused rub in an airtight container in the pantry for up to 6 months.

Assemble the Citrus-Cilantro Yogurt Sauce and chill in the refrigerator for 2-4 hours to allow the flavors to meld.

Preheat grill on high for 7-8 minutes or to 400º, then turn off the burners on one side to create a cooler side to the grill. Sear the chops for about 2 minutes on the hot side of the grill, turn and sear for another 2 minutes, then move the chops to the cooler side of the grill and cook for another 2-4 minutes or until just medium rare. Cover with a tent of foil and allow to rest for 5 minutes before eating.

To serve, make a small pool of yogurt sauce on the plate and top with two lamb chops per person, or to serve family style, line the chops up on a platter and drizzle the sauce over the top.

 

Borrowed from Mary Beth at Tasty Tidbits blog