A GREAT DISH FOR EASTER AND BEYOND

Grilled Lamb Chops with Tzatziki Sauce

In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. Serve this dish with a simple green salad.

FOR THE SAUCE:

3/4 cup plain yogurt

1 tbsp. fresh lemon juice

1 tsp. dried dill or 1 tbsp. chopped fresh dill fronds

2 cloves garlic, smashed and minced into a paste

1/2 small cucumber, peeled, seeded, and minced

Kosher salt and freshly ground black pepper, to taste

FOR THE LAMB:

4 1"-thick lamb loin chops (about 1 lb.)

3 tbsp. extra-virgin olive oil

1 tsp. dried dill or 1 tbsp. chopped fresh dill fronds

6 cloves garlic, smashed

1/2 tsp. crushed red chile flakes

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper, to taste

1. Make the sauce: In a medium bowl, combine the yogurt, lemon juice, dill, garlic, and cucumber and season with salt and pepper. Cover sauce with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

2. Prepare the lamb: Put lamb into a baking dish and drizzle with oil. Add the dill, garlic, red chile flakes, and lemon juice. Season lamb generously with salt and pepper and turn lamb to coat with the marinade. Cover dish with plastic wrap and let sit at room temperature for 1 hour.

3. Build a medium-hot charcoal fire in a grill or heat a gas grill to medium-high heat. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook lamb, turning occasionally, until it has reached desired temperature, 4–6 minutes for medium rare. (If using a grill pan, cook, turning occasionally, until three sides of the lamb are browned, about 5 minutes. Transfer to a 450 oven and cook until nearly medium rare, about 3 minutes more.) Transfer lamb to a platter and let rest 5 minutes. Serve lamb with tzatziki sauce.

SERVES 2

Source: Saveur

                                            Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc