Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta

Total Time:
2 hr 51 min
35 min
2 hr 10 min
6 min

4 servings

  • Lamb marinade:
  • 1 lemon, zested and juiced
  • 3 sprigs oregano, leaves finely chopped
  • 3 sprigs dill, finely chopped
  • 3 sprigs mint, leaves cut into a chiffonade
  • 2 cloves garlic, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • Pinch kosher salt
  • 1/2 cup extra-virgin olive oil
  • 4 thick (3/4-inch) lamb shoulder chops
  • Tzatziki:
  • 1/2 English cucumber, coarsely grated
  • 2 cups plain Greek yogurt
  • 2 cloves garlic, smashed and finely chopped
  • 1 tablespoon white wine vinegar
  • 1 small bunch dill, leaves finely chopped
  • 2 sprigs mint, leaves cut into chiffonade
  • Pinch kosher salt
  • Salad:
  • 2 cups baby washed arugula
  • 1 lemon, juiced
  • High quality extra-virgin olive oil
  • 1/2 cup crumbled feta
  • Kosher salt
Watch how to make this recipe. Chops:
  • Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.

  • Tzatziki:

  • Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.

  • Preheat the grill to medium. When the grill is hot brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.

  • If the lamb was in the refrigerator, let it come to room temperature before grilling.

  • Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and let sit for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.

  • Toss the arugula with lemon juice, big fat finishing olive oil and salt, to taste.

  • Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad between 4 serving plates and top with a lamb chop. This will slightly wilt the salad-MMMMM! Drizzle with extra-virgin olive oil and top with a dollop of tzatziki.

  • What a chop!

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