Yakima Valley Grilled Lamb Chops with Mint-Herb Chermoula

Yakima Valley and the rolling Columbia Basin are home to some of the finest lamb ranches in the United States, where sheep graze on high desert grasses alongside world-class wine country. These quick-grilled loin chops are paired with a Pacific Northwest take on chermoula — bright with local herbs, lemon, and a touch of honey.

Serves: 4

Ingredients

Lamb

• 8 lamb loin chops (about 100–115g / 3.5–4 oz each), frenched
• 3 tbsp (45ml) olive oil
• 4 cloves garlic, minced
• 2 tsp fresh rosemary, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and freshly cracked black pepper

Mint-Herb Chermoula

• 30g (1 cup loosely packed) fresh mint leaves
• 20g (3/4 cup loosely packed) fresh flat-leaf parsley
• 15g (1/2 cup loosely packed) fresh cilantro
• 2 cloves garlic
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• Zest and juice of 1 lemon
• 80ml (1/3 cup) good olive oil
• Salt to taste

Instructions

1. Combine olive oil, garlic, rosemary, cumin, smoked paprika, salt, and pepper in a small bowl. Rub all over the lamb chops. Let marinate at room temperature 30 minutes, or refrigerate up to 4 hours.
2. Make the chermoula: combine mint, parsley, cilantro, garlic, honey, cumin, red pepper flakes, lemon zest, and lemon juice in a food processor. Pulse several times, then with the motor running, stream in olive oil until a coarse-textured sauce forms. Season with salt. Set aside (can be made up to 2 hours ahead; keep covered at room temperature).
3. Prepare a gas or charcoal grill for high direct heat. Clean and oil the grates well.
4. Grill lamb chops 3 minutes per side for medium-rare (internal temperature 60°C / 140°F), or 4 minutes per side for medium (65°C / 150°F). Let rest 5 minutes before serving.
5. Arrange chops on a platter and spoon chermoula generously over the top. Serve with grilled flatbread, roasted cherry tomatoes, or a simple green salad.

Cook's Notes: Yakima lamb is available from local ranchers at farmers markets throughout the PNW. The chermoula is highly versatile — it also works wonderfully on grilled salmon, chicken, or roasted vegetables. Do not overcook the chops; lamb loin is at its best medium-rare.