Grilled Lamb from the Gas Grill with Fresh Basil-Yogurt Sauce – Mediterranean Delight with an Oriental Touch.
Discover an aromatic grilling recipe for lamb from the gas grill that perfectly combines Mediterranean freshness and Oriental spices. Juicy grilled lamb chops meet a spicy Dukkah spice blend and are refined with a creamy basil-yogurt sauce – a true highlight for your next barbecue evening. Tender lamb meat is ideal for preparation on the gas grill, as it remains crispy on the outside and especially juicy on the inside when cooked over high, even heat. In combination with roasted spices such as cumin, coriander, and sesame, this grilled dish develops an intense aroma that is perfectly complemented by fresh herbs and lemon.
Ingredients:
- 1 bunch rainbow carrots
- 3 to 4 golden beets
- 6 lamb chops
- 1 medium red onion
- 1 lemon
- 2 tbsp oil
- 1 tbsp salt
Dukkah – Middle Eastern Spice Blend
- 2 tablespoons coarsely ground nuts (e.g., almonds, pistachios, or walnuts)
- 1 tablespoon coriander seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2 tablespoons shredded coconut
Basil-Yogurt Sauce
- 15 basil leaves
- 130 ml thick yogurt
- 1 tsp salt
- 1 tsp freshly ground pepper
Preparation
1. To prepare the Dukkah spice blend, briefly toast the coriander, cumin, and fennel seeds. Then coarsely grind them and mix with the nuts, white sesame seeds, and shredded coconut.
2. For the basil-yogurt sauce, mix the fresh basil leaves with the thick yogurt. Season with salt and freshly ground pepper and set aside until serving.
3. Preheat the gas grill to approx. 200°C to grill the lamb, ensuring it remains tender on the outside and juicy on the inside. Especially for lamb chops and tender lamb fillet, this temperature is ideal to preserve the typical aroma.
4. Clean the carrots thoroughly and arrange them with the golden beets cut into wedges and the red onion in a plancha or grill basket insert. Mix with 1 tablespoon of oil, ½ teaspoon of salt, and some Dukkah spice blend, and grill the vegetables for about 5-10 minutes until tender.
5. Spray the grill grate with oil and brush the lamb chops on both sides with 1 tablespoon of oil, 1 teaspoon of salt, and the Dukkah spice blend. Grill the lamb pieces for a few minutes per side, depending on thickness, until they reach the desired doneness. Halve the lemon and also grill it briefly over direct heat to extract juice for drizzling. For variety when grilling lamb, lamb steaks, lamb loins, lamb skewers, rack of lamb, or leg of lamb can also be prepared similarly – allowing different cuts of lamb meat to be grilled and perfectly enjoyed.
6. Serve the grilled lamb chops with the roasted vegetables and the fresh basil-yogurt sauce. Drizzle some lemon juice over the lamb to intensify the flavor. This is how to achieve juicy grilled lamb with a Mediterranean touch.
