Grilled Lamb Loin Chops with Tzatziki

Quick-grilled lamb loin chops with garlic and oregano, paired with cool lemony tzatziki for that classic Greek meat-fat-acid balance.

Ingredients

• 8 lamb loin chops, about 1 inch thick
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano leaves
• Zest of 1 lemon

Kosher salt and cracked black pepper

• 1 cup Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill

Directions

1. Rub the chops with olive oil, garlic, oregano and lemon zest. Let marinate at room temperature 30 to 60 minutes.
2. Stir together the yogurt, cucumber, lemon juice, dill and a pinch of salt to make tzatziki; refrigerate.
3. Heat a grill to high. Season the chops well with salt and pepper.
4. Grill 3 to 4 minutes per side for medium-rare, building a good char.
5. Rest the chops 5 minutes, then serve with the tzatziki.

Notes

Inspired by Michael Symon’s love of grilled lamb chops with tzatziki.