Grilled Lambpops with Tzatziki

  • 6 lamb chops, about 3/4-inch thick, frenched
  • 2 large garlic cloves, crushed
  • Juice from 1 lemon
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh mint, chopped
  • Fresh ground pepper
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil



Mix all of the herbs, spices, lemon juice and olive oil in a large bowl. Add the lamb chops making certain to cover both sides of the meat with the marinade. Marinate for 1-4 hours in the refrigerator. Remove from refrigerator and prepare your grill.


Heat the grill to high heat and add the chops. Cook for 2-3 minutes each side (2 minutes for medium rare and 3 minutes for medium).


Remove and serve with the tzatziki sauce; recipe follows.




  • 1 small cucumber, peeled, and grated or finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 teaspoon fresh dill, finely chopped
  • Zest of 1 lemon, finely chopped
  • 1 cup Greek-style yogurt
  • ½ teaspoon David’s white seasoning mixture or Kosher salt



In a small bowl, combine the cucumber, mint, dill, lemon zest, yogurt and salt. Taste and adjust salt. Let sit for an hour or so for the ingredients to combine.


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