How to make Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta
Provided by @MakeItYours
Number Of Ingredients 24
Steps:
- Chops:
- 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.
- 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 let sit 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.
- Toss the arugula with lemon juice, big fat finishing olive oil and salt, to taste.
- Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad between 4 serving plates and top with a lamb chop. This will slightly wilt the salad-MMMMM! Drizzle with extra-virgin olive oil and top with a dollop of tzatziki.
- What a chop!
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