Minted Lamb Chop Skewers with Lemon and Thyme

In a large bowl, whisk together 60 ml olive oil, juice of 2 lemons, minced garlic, chopped fresh mint, thyme leaves stripped from 4 sprigs, 1.5 tsp salt, and 0.5 tsp black pepper until fully emulsified.

Add 800 g lamb chop pieces to the marinade, tossing to coat every surface. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor penetration. Bring to room temperature 20 minutes before grilling.

Combine 200 g yogurt with 2 tbsp finely chopped mint, zest of 1 lemon, and 0.25 tsp salt. Stir well and refrigerate until serving. This cooling sauce cuts through the richness of the grilled lamb.

Thread marinated lamb pieces onto metal skewers, spacing them slightly apart for even heat circulation. Discard remaining marinade or bring to a boil for at least 1 minute if reserved for basting.

Preheat grill to medium-high heat (approximately 200-220°C). Clean grates and lightly oil with 1 tbsp olive oil using a folded paper towel held with tongs.

Place skewers on the grill. Cook for 3-4 minutes per side, turning once with tongs, until deeply browned with charred edges and caramelized exterior. For medium-rare, aim for an internal temperature of 60-63°C in the thickest piece. Avoid pressing down on the meat.

During the last 30 seconds, baste with any remaining boiled marinade if using. Remove from grill just before target temperature as carryover cooking will bring it up another 2-3 degrees.

Transfer skewers to a clean plate and rest for 3-4 minutes. This allows juices to redistribute for a juicy, tender bite.

Serve immediately with lemon wedges, fresh thyme sprigs, and the mint yogurt sauce on the side. Pairs well with steamed white rice or flatbread.