Ingredients
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
Directions
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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By Dan652
Mystic, CT
on November 10, 2012
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I will give this recipie the highest compliment than any submarine sailor can give (and all submarine sailors will recognize - "I would put in a wake up this this!"
I followed the recipie with one small exception - I added some sliced Kalamata olives to the salad.
I placed the chops on top of the salad as Anne suggests and I loved it, but my wife said she would rather of had the salad seperate. Her reason was that the strong flavor of the feta in the salad tends to overpower the more delicate lamb flavor. Though I lived the combination of flavors and texture in one bite, I see her point. Next time I will keep the salad and the meat seperate and likely go with a more robust greek salad on the side.
Even with the argument of stacking the meat on the salad or not, the recipie still deserves 5 stars.
By knitandputt
Troy, MI
on March 31, 2012
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This recipe is great. We did them on the barbecue. And the yogurt sauce was a wonderful side dish! Using the marinate to do steaks tonight.
By katiearmstrong_...
Honolulu, HI
on January 13, 2012
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Loved, loved, loved it! Used lamb loin chops. Excellent marinade. Husband usually doesn't like tzatziki, due to his dislike for cucumbers, but he raved over this one. (Think it had something to do about grating the cucumber. Forgot to do the arugula salad. Made a traditional tabouli instead (also found on Food Network site. Thank you, again, Anne, for a delicious meal!
Read all 16 reviews