Ingredients:

  • 8 lamb chops (about 1-inch thick, 1 kg / 2.2 lbs)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • Zest of 1 lemon
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup Greek yogurt (250 g)
  • 1 cucumber, grated and squeezed of excess moisture
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt, to taste

Instructions:

  1. In a bowl, combine minced garlic, oregano, rosemary, lemon zest, and olive oil. Season with salt and pepper. Rub the marinade onto the lamb chops and let marinate for at least 1 hour (or overnight for best flavor).
  2. In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, olive oil, and lemon juice. Season with salt to taste. Refrigerate until ready to serve.
  3. Preheat the grill or grill pan over medium-high heat. Remove lamb from marinade and grill for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let rest for 5 minutes before serving.
  4. Plate the lamb chops and drizzle with tzatziki. Garnish with additional fresh herbs if desired.