Grilled Lamb Chops with Minted Tzatziki & Grilled Greek Salad

Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.
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Grilled Lamb Chops with Minted Tzatziki & Grilled Greek Salad

Grilled Lamb Chops with Minted Tzatziki & Grilled Greek Salad

Fat Fighter 

Lamb is unique in that it is the richest source of conjugated linoleic acid (CLA), an omega-6 fatty acid found at its highest levels in grass-fed ruminant animals. It has been shown to lower the risk of heart disease and diabetes, and it may help reduce body fat. 

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 8 lamb rib chops (about 2½ lb total)

  • 1/4 cup avocado oil, divided

  • 2 cloves garlic, minced

  • ½ small English cucumber, seeded and chopped finely, patted dry (1 cup)

  • 1 cup plain full-fat Greek yogurt (TRY: Stonyfield Organic Whole Milk Greek Yogurt)

  • 1 tbsp chopped fresh mint

  • ½ tsp raw honey

  • 1 tsp sea salt, divided

  • 1 tsp black pepper, divided

  • 3 romaine hearts, halved lengthwise

  • 1 cup halved cherry tomatoes

  • 3 tbsp chopped Kalamata olives

Preparation

1. Pat lamb chops dry. Place on a plate and let come to room temperature.

2. Preheat a grill to high. Meanwhile, in a small unheated skillet, combine 1 tbsp oil and garlic; heat on medium-low. When mixture begins to sizzle, cook for 30 seconds then immediately transfer to a medium bowl. Let cool slightly. Fold in cucumber, yogurt, mint, honey and 1/4 tsp each salt and pepper. Cover and set aside in the refrigerator.

3. Rub lamb with 1 tbsp oil; sprinkle with ½ tsp each salt and pepper. Place on preheated grill and cook until seared on bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes more, or until nicely browned and cooked to desired doneness. 

4. Meanwhile, rub romaine with 1 tbsp oil; sprinkle with remaining 1/4 tsp each salt and pepper. When lamb comes off grill, add romaine, cut sides down. Grill, turning often, until grill-marked and leaves loosen, about 3 minutes. Transfer to a cutting board; chop. Transfer to a bowl and toss with tomatoes and olives.

5. Divide lamb among 4 plates. Spoon some of the tzatziki onto each plate, then divide salad among plates. Drizzle salads with remaining 1 tbsp oil and serve with any remaining tzatziki on the side.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 750
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 144 mg
  • Fat Content: 60 g
  • Fiber Content: 3 g
  • Protein Content: 41 g
  • Saturated Fat Content: 20 g
  • Sodium Content: 711 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 30 g
  • Polyunsaturated Fat Content: 5 g