Careme

Instructions

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1. 1.

   Pat dry 1 pound bone-in lamb sirloin chops and season on both sides with 1 1/8 teaspoons fine sea salt. Finely zest 1 lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice.

2. 2.

   Mix the lamb marinade in a shallow dish:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • 1 teaspoon fresh diced garlic
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon ground black pepper

   Coat the salted chops with the marinade and let stand for 20 minutes while you prepare the vegetables, sauce, and grill.

3. 3.

   Heat a clean grill to medium-high, about 425°F, with a cooler area available; allow approximately 15 minutes to preheat. Trim 1 medium eggplant, about 1 pound, and cut lengthwise into 1/2-inch-thick planks. Brush with 2 1/2 tablespoons olive oil and season with 3/4 teaspoon fine sea salt.

4. 4.

   Halve 8 ounces Roma tomatoes lengthwise. Coat with 1/2 tablespoon olive oil, 3/8 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper.

5. 5.

   Make the lemon yogurt by stirring together:

   • 3/4 cup plain Greek yogurt
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 teaspoon fresh diced garlic

   Refrigerate until plating. Roughly chop 1/2 bunch cilantro, about 1/2 cup leaves and tender stems, and set aside for finishing.

6. 6.

   Grill the marinated lamb for approximately 4–6 minutes per side, moving it to the cooler area if it browns too quickly. Pull when the center reaches 135°F, measuring away from the bone, and rest on a plate for 5 minutes.

7. 7.

   While the lamb grills, arrange the prepared eggplant alongside it. Grill for 4–5 minutes per side, until well marked and creamy all the way through. Grill the prepared tomatoes cut-side down for 3 minutes, then turn and cook for 2–3 minutes, until softened but still holding their shape. Finish the vegetables while the lamb rests.

8. 8.

   Spoon the lemon yogurt across two plates. Arrange the grilled eggplant and tomatoes over part of the yogurt, then add the rested lamb and spoon its resting juices over the meat. Scatter the chopped cilantro over the vegetables and serve.

Want more detail? See the temperature guide.