Lemon Garlic Lamb Chops
Ingredients
Servings
Lamb chops (per ~1.5 lb rack)
- Lamb rib chops
- 3 tbsp extra-virgin olive oil
- 2 –3 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tbsp fresh rosemary, chopped
- Salt + pepper
- 2 tbsp vegetable oil, for searing
- Lemon wedges, to serve
- 240 ml Greek yoghurt
- 120 ml grated cucumber, squeezed dry
- 1 –2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp minced garlic
- Fresh dill + parsley, chopped
- Salt + pepper
Instructions
-
Season lamb chops with salt and pepper.
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Mix olive oil, lemon juice, garlic, oregano and rosemary. Coat the chops and marinate for at least 30 minutes or overnight in the fridge.
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Mix all tzatziki ingredients and refrigerate until ready to serve.
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Heat vegetable oil in a cast-iron skillet over medium-high heat. Working in batches, sear chops for 3–4 minutes per side until golden and cooked to your preferred doneness.
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Hold chops upright on their fatty edges to render the fat and crisp them up.
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Serve with homemade tzatziki and fresh lemon wedges.
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Notes
Committed to this collection by the hand of Hunter.
