Grilled Lamb Chops with Kefir Verde Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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 teaspoon freshly cracked black pepper
2 tablespoons Maldon sea salt
3 klyftor vitlök, hackad
300ml organic plain whole-milk kefir
1/2 cup chopped fresh mint
1 1/2 cups fresh or bottled pomegranate juice
8 lamb chops
2 bunches spring onions, whole
2 tablespoons extra virgin olive oil
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.

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