Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta

  • Yield : 4 servings
  • Prep Time : 35m
  • Cook Time : 6m
  • Ready In : 51m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 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
  • 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
  • 2 cups baby washed arugula
  • 1 lemon, juiced
  • High quality extra-virgin olive oil
  • 1/2 cup crumbled feta
  • Kosher salt


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Leave a Reply

Your email address will not be published. Required fields are marked *