Grilled Lamb Chops with Tzatziki

Name: Grilled Lamb Chops with Tzatziki
Prep time: PT0D0H0M
Cook time: PT0D1H20M
Total time: PT0D1H20M
Yield: 2
Ingredients: ¾ cup plain, whole-milk Greek yogurt; 1 Tbsp. fresh lemon juice; 1 Tbsp. finely chopped fresh dill, or 1 tsp. dried dill; 2 garlic cloves, finely chopped; ½ small cucumber, peeled, seeded, and finely chopped (½ cup); Kosher salt and freshly ground black pepper; 3 Tbsp. extra-virgin olive oil, plus more for oiling the grill; 1 Tbsp. finely chopped fresh dill, or 1 tsp. dried dill; 2 tsp. fresh lemon juice; ½ tsp. crushed red chile flakes; 6 garlic cloves, finely chopped; Four 1-in.-thick lamb loin chops (about 1 lb.); Kosher salt and freshly ground black pepper

Fresh dill serves double duty here, flavoring both the marinade and the tangy yogurt sauce served alongside the meat.

Serves
2
Time
1 hour 20 minutes

PHOTO: BELLE MORIZIO • FOOD STYLING: MAGGIE RUGGIERO • PROP STYLING: PAIGE HICKS

By SAVEUR Editors

Updated on May 17, 2024

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. While we're partial to fresh dill here, you can also use its dried counterpart. Either way, serve these juicy grilled lamb chops with a simple green salad.

Ingredients

For the tzatziki:

¾ cup plain, whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
1 Tbsp. finely chopped fresh dill, or 1 tsp. dried dill
2 garlic cloves, finely chopped
½ small cucumber, peeled, seeded, and finely chopped (½ cup)
Kosher salt and freshly ground black pepper

For the lamb:

3 Tbsp. extra-virgin olive oil, plus more for oiling the grill
1 Tbsp. finely chopped fresh dill, or 1 tsp. dried dill
2 tsp. fresh lemon juice
½ tsp. crushed red chile flakes
6 garlic cloves, finely chopped
Four 1-in.-thick lamb loin chops (about 1 lb.)
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Make the tzatziki: In a medium bowl, stir together the yogurt, lemon juice, dill, garlic, and cucumber. Season to taste with salt and black pepper. Cover with plastic wrap and refrigerate for 1–48 hours.

Step 2

Meanwhile, marinate the lamb: In a large baking dish, add the oil, dill, lemon juice, chile flakes, and garlic. Season the lamb chops to taste with salt and black pepper, then add to the marinade and turn to coat. Cover with plastic wrap and set aside to marinate at room temperature for 1 hour.

Step 3

Heat a charcoal or gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high.) Grill the lamb, turning occasionally, until done to taste, 4–6 minutes for medium-rare. (If using a grill pan, cook, turning occasionally, for 6–7 minutes for medium-rare.) Transfer to a platter and allow to rest for 5 minutes. Serve with the tzatziki.

Make the tzatziki: In a medium bowl, stir together the yogurt, lemon juice, dill, garlic, and cucumber. Season to taste with salt and black pepper. Cover with plastic wrap and refrigerate for 1–48 hours.
Meanwhile, marinate the lamb: In a large baking dish, add the oil, dill, lemon juice, chile flakes, and garlic. Season the lamb chops to taste with salt and black pepper, then add to the marinade and turn to coat. Cover with plastic wrap and set aside to marinate at room temperature for 1 hour.
Heat a charcoal or gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high.) Grill the lamb, turning occasionally, until done to taste, 4–6 minutes for medium-rare. (If using a grill pan, cook, turning occasionally, for 6–7 minutes for medium-rare.) Transfer to a platter and allow to rest for 5 minutes. Serve with the tzatziki.