Recipe Corner: Grilled Garlic Mint Lamb Chops with Cucumber Zucchini Tzatziki 


By Christine Vartian Datian

 

Grilled Garlic Mint Lamb Chops with Cucumber Zucchini Tzatziki

8 loin lamb chops (1” inch thick)

8-10 cups mixed greens lightly tossed with lemon juice, salt, black pepper and olive oilLamb-Chops_575

 

Marinade:

 

1/2 medium white onion, grated

3 cloves garlic, grated

2 tablespoons olive oil

2 tablespoons each fresh chopped mint and rosemary

1/4 cup dry white wine

1/4 cup pomegranate or cranberry juice

1 tablespoon Dijon mustard

1/2 teaspoon each dried basil and oregano

Kosher salt and black or white pepper (to taste)

 

Mix the marinade in a medium bowl and pour over lamb chops in a shallow casserole dish.  Cover and marinate for 15-30 minutes or overnight.  Grill lamb chops for 2-3 minutes on each side or until desired.  On four serving plates, arrange the lamb chops on top of tossed mixed greens and serve with the Cucumber Zucchini Tzatziki as a side dish or a salad on the plate.

 

Cucumber Zucchini Tzatziki

 

2 large cucumbers or 1 English cucumber, seeded and grated

2 medium zucchini, seeded and grated

2 1/2 cups plain white or Greek yogurt (more to taste)

2-3 cloves garlic, grated

Juice of 1 or 2 lemons (to taste)

2 tablespoons olive oil

1 teaspoon Kosher or sea salt

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh dill

1/2 teaspoon paprika (Spanish or Hungarian)

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

 

Finely chopped fresh parsley and green onions (as garnish)

1/2 medium carrot, shredded (as garnish)

 

Combine and mix all ingredients in medium bowl or a food processor until well blended; adjust seasonings and add more lemon juice or olive oil as needed; cover and chill until ready to use.  Top with parsley, green onions and shredded carrot when ready to serve, and drizzle with extra olive oil and paprika.

 

Serves 4.

 

To see more of Christine’s recipes, go to:http://www.myrecipes.com/search/site/Datian orhttp://www.thearmeniankitchen.com/

Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines for over a decade.