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Grilled lamb rib chops with tzatziki

Serves 2

Marinade Ingredients

  • ¼ cup extra virgin olive oil
  • 2 tbsp chopped organic Italian parsley
  • 2 tbsp organic red wine vinegar
  • 1 tsp organic garlic clove, pressed
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper

Marinade Method

1. Mix marinade ingredients in large bowl and pour over lamb chops pressing it into the meat. Put in shallow dish or large plastic bag to marinate in refrigerator. Marinate for several hours or overnight.

Tzatziki Ingredients

  • ½ cup organic Greek plain yogurt
  • ¼ organic cucumber, peeled and chopped into ¼" pieces
  • 1 organic garlic clove, pressed
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp chopped fresh dill
  • ¼ tsp kosher salt or to taste
  • 1/8 tsp freshly ground black pepper or to taste
  • Warmed pita bread

Tzatziki Method

1. Stir together yogurt, cucumber, garlic, lemon juice, and dill in medium bowl. Season with salt and pepper.

2. This can be made a day ahead and refrigerated in air-tight container.

3. Serve alongside your meal with warmed pita bread. It's also good on the lamb.

Lamb Chops Ingredients

  • 2 tbsp fresh lemon juice
  • ¼ tbsp organic Dijon mustard
  • ¼ tbsp dried Mediterranean oregano
  • 1 small organic garlic clove, pressed
  • 1 tbsp extra virgin olive oil
  • Extra light olive oil for brushing on ribs before grilling
  • Freshly ground pepper to taste
  • 6 grass-fed lamb rib chops, about a pound
  • 1 tbsp chopped organic Italian parsley
  • 1 tbsp chopped organic fresh mint

Lamb Chops Method

1. Light a grill and heat to high temperature.

2. In a bowl, whisk together the lemon juice, mustard, oregano, garlic, and olive oil. Season with pepper.

3. Remove the chops from the marinade. Lightly brush on extra light olive oil before grilling. Brush extra light olive oil on grill as well.

4. Grill over high heat until charred outside and medium-rare (135°), about 2-3 minutes per side.

5. Transfer chops to plates and drizzle the lemon juice/olive oil sauce over them.

6. Sprinkle with parsley and mint; serve.

February 2021


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