Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta Recipe

Name: Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, zested and juiced; 3 sprigs fresh oregano, leaves finely chopped; 3 sprigs fresh dill, leaves finely chopped; 3 sprigs fresh 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 (3/4-inch thick) 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 fresh dill, leaves finely chopped; 2 sprigs fresh mint, leaves cut into a chiffonade; Pinch kosher salt; 2 cups baby arugula, washed; 1 lemon, juiced; High quality extra-virgin olive oil (big fat finishing oil); Kosher salt; 1/2 cup crumbled feta

Servings: persons

1 lemon, zested and juiced
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, leaves finely chopped
3 sprigs fresh 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 (3/4-inch thick) 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 fresh dill, leaves finely chopped
2 sprigs fresh mint, leaves cut into a chiffonade
Pinch kosher salt
2 cups baby arugula, washed
1 lemon, juiced
High quality extra-virgin olive oil (big fat finishing oil)
Kosher salt
1/2 cup crumbled feta

1
For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste.
2
Slather on the lamb chops.
3
Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
4
For the tzatziki: Combine all the ingredients.
5
Season with more salt, if necessary.
6
Let sit for at least 1 hour at room temperature before serving.
7
Preheat the grill to medium.
8
When the grill is hot, brush the grates with a wire grill brush to loosen any crud.
9
Wipe the grates with an oiled side towel to pick up any loose soot or crud.
10
If the lamb was in the refrigerator, let it come to room temperature before grilling.
11
Arrange the lamb chops on the grill.
12
Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form.
13
Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes.
14
Flip the chops and repeat the process.
15
Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
16
For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt.
17
Adjust the seasoning, if necessary, and sprinkle with the crumbled feta.
18
Divide the salad among 4 serving plates and top with a lamb chop.
19
This will slightly wilt the salad.
20
Drizzle with big fat finishing oil and top with a dollop of tzatziki.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lemon, zested and juiced, 3 sprigs fresh oregano, leaves finely chopped, 3 sprigs fresh dill, leaves finely chopped, 3 sprigs fresh mint, leaves cut into a chiffonade, and more.

Yes, Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta

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