Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta

Total Time:
2 hr 51 min
Prep:
35 min
Inactive:
2 hr 10 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Lamb:
  • 1 lemon, zested and juiced
  • 3 sprigs fresh oregano, leaves finely chopped
  • 3 sprigs fresh dill, leaves finely chopped
  • 3 sprigs fresh 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 (3/4-inch thick) 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 fresh dill, leaves finely chopped
  • 2 sprigs fresh mint, leaves cut into a chiffonade
  • Pinch kosher salt
  • Salad:
  • 2 cups baby arugula, washed
  • 1 lemon, juiced
  • High quality extra-virgin olive oil (big fat finishing oil)
  • Kosher salt
  • 1/2 cup crumbled feta
Directions
  • For the lamb: 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.

  • For the 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 grill 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.

  • For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.


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