Greek-Inspired Grilled Lamb Chops with Lemon-Oregano Potatoes and Tzatziki-Style Sauce
Hello everyone! Al here, bringing a touch of Mediterranean warmth to your kitchen with today’s recipe. When the weather gets a bit dreary here in the UK—and let’s face it, it often does—what better way to brighten up your day than with some vibrant Greek cuisine? This dish combines succulent grilled lamb chops, zesty lemon-oregano potatoes, and a refreshing tzatziki-style sauce. It’s perfect for a cozy dinner at home with your loved ones.
Ingredients
So, let’s get right into it. Here’s what you’ll need for this fantastic meal:
For the Lamb Chops:
– 4 lamb chops (approximately 600g)
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried rosemary
– 3 cloves garlic, minced
– Salt and pepper to taste
Lemon-Oregano Potatoes:
– 500g baby potatoes, halved
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Tzatziki-Style Sauce:
– 1 cup coconut yogurt
– 1 cucumber, grated and drained
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– 1 tablespoon fresh dill, chopped
– Salt to taste
Method
This recipe is straightforward, but it does take a bit of preparation. Let’s get cooking!
1. Marinate the Lamb Chops:
In a large bowl, mix together 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 3 cloves minced garlic, salt, and pepper. Add the lamb chops to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor. I love letting this marinate while I prep the other ingredients or even the night before to really let those flavors meld.
2. Prepare the Lemon-Oregano Potatoes:
Preheat your oven to 200°C (400°F). In a large mixing bowl, combine 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon dried oregano, salt, and pepper. Add the halved baby potatoes and toss to coat evenly. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender, flipping halfway through. The aroma as these cook in the oven is absolutely divine and will get everyone eagerly waiting at the table!
3. Make the Tzatziki-Style Sauce:
In a medium bowl, combine 1 cup coconut yogurt, the grated and drained cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, and 1 tablespoon fresh dill. Season with salt to taste and mix well. Cover and refrigerate until ready to serve. This sauce brings a cool, creamy element that pairs beautifully with the spiced lamb chops and tangy potatoes.
4. Grill the Lamb Chops:
Preheat your grill or grill pan to medium-high heat. Grill the lamb chops for 4-5 minutes on each side, or until they reach your desired level of doneness (internal temperature should be at least 63°C/145°F for medium-rare). Remove from the grill and let them rest for 5 minutes before serving. This resting time is crucial to let the juices redistribute and ensure each bite is deliciously tender.
5. Serve:
Serve the grilled lamb chops alongside the lemon-oregano potatoes and a generous dollop of the tzatziki-style sauce. Garnish with additional fresh dill if desired. Trust me, when you combine all these components together, they create a symphony of flavors that is both hearty and refreshing.
There you have it—a Greek-inspired dish that will transport you to sunny shores with each bite. I hope you enjoy this meal as much as I do. It’s always a hit in my household. Let me know how it turns out for you in the comments below. Happy cooking!
Cheers,
Al
Ingredients
– 4 lamb chops (approximately 600g)
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried rosemary
– 3 cloves garlic, minced
– Salt and pepper to taste
Lemon-Oregano Potatoes:
– 500g baby potatoes, halved
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Tzatziki-Style Sauce:
– 1 cup coconut yogurt
– 1 cucumber, grated and drained
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– 1 tablespoon fresh dill, chopped
– Salt to taste
Method
Method
1. Marinate the Lamb Chops:
- In a large bowl, mix together 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 3 cloves minced garlic, salt, and pepper.
- Add the lamb chops to the bowl and coat them evenly with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
2. Prepare the Lemon-Oregano Potatoes:
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon dried oregano, salt, and pepper.
- Add the halved baby potatoes and toss to coat evenly.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender, flipping halfway through.
3. Make the Tzatziki-Style Sauce:
- In a medium bowl, combine 1 cup coconut yogurt, the grated and drained cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, and 1 tablespoon fresh dill.
- Season with salt to taste and mix well.
- Cover and refrigerate until ready to serve.
4. Grill the Lamb Chops:
- Preheat your grill or grill pan to medium-high heat.
- Grill the lamb chops for 4-5 minutes on each side, or until they reach your desired level of doneness (internal temperature should be at least 63°C / 145°F for medium-rare).
- Remove from the grill and let them rest for 5 minutes before serving.
5. Serve:
- Serve the grilled lamb chops alongside the lemon-oregano potatoes and a generous dollop of the tzatziki-style sauce.
- Garnish with additional fresh dill if desired.
