Grilled Lamb Chops with Kefir Verde Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These grilled lamb chops offer a sophisticated balance of tart and savoury flavours, making them an excellent choice for a nutritious dinner. The lamb is marinated overnight in a vibrant mixture of pomegranate juice, mint and garlic, which helps to tenderise the meat while infusing it with a deep, fruity undertone. For the best results, use high-quality organic kefir to ensure a rich, creamy consistency and a source of beneficial probiotics.

As a diabetes-friendly main course, this recipe replaces traditional heavy sauces with a bright spring onion and parsley verde. Grilling the spring onions until they are charred adds a complex, smoky dimension to the sauce that complements the succulent lamb perfectly. Serve this dish alongside a crisp green salad or roasted Mediterranean vegetables for a well-rounded and wholesome evening meal.

Ingredients for Grilled Lamb Chops with Kefir Verde Sauce

1 cucharadita de pimienta negra recién molida
2 tablespoons Maldon sea salt
3 dientes de ajo, picados
300ml organic plain whole-milk kefir
1/2 taza de menta fresca picada
1 1/2 cups fresh or bottled pomegranate juice
8 lamb chops
2 bunches spring onions, whole
2 cucharadas de aceite de oliva virgen extra
1/2 tablespoons Maldon sea salt
1 clove garlic, peeled
1 cup fresh chopped parsley
1 cup organic plain whole-milk kefir

How to make Grilled Lamb Chops with Kefir Verde Sauce

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.)

In a medium bowl, toss the spring 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 spring onions, garlic, parsley, and kefir and puree until smooth.

Serve the lamb family-style on a large platter, with the verde on the side.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.