Photo: Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta Recipe
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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By KorkieTN
Tennessee
on June 02, 2012
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I love this recipe! I also love Chef Anne' show as she explains everything in detail.
By aluv4mcm_7612200
Westminster
on March 12, 2011
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This dish is very light. If you like gyros, you'll like this meal. I bought a pack of 3 lamb Shoulder chops and marinated it in the morning for dinner. I didn't use oregano, but the dish mainly needs the mint and garlic. I semi-homemade every thing else.. Bought cucumber dill tatziki and used an entire packet of arugula. The dressing is a bit lemony, and go easy on the salt. I added more feta because the bag of salad was more than 2 cups. I also added red wine vinegar and sugar to ease up on the oil and lemon.
I didn't use e grill, just used my sauté pan.
I chopped up the lamb to make it easier to eat with the salad and topped it with tatziki. My husband loved it because he loves gyros.
Overall slightly easy to make. And lamb should be cooked about medium well.
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