Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta

Filed under Lamb

Prep: 35 min | Cook: 6 min | Servings: 4

Recipe courtesy Anne Burrell.

Inactive prep: 2 hours 10 minutes.

Ingredients

  • 1 Lemon, zested and juiced, for the marinade
  • 3 sprig Oregano, leaves finely chopped, for the marinade
  • 3 sprig Dill, finely chopped, for the marinade
  • 3 sprig Mint, leaves cut into a chiffonade, for the marinade
  • 2 clove Garlic, smashed and finely chopped, for the marinade
  • 1 pinch Red pepper flakes, crushed
  • 1 pinch Kosher salt
  • 1/2 cup Olive oil, extra-virgin, for the marinade
  • 4 Lamb shoulder chop, thick (3/4-inch)
  • 1/2 Cucumber, English, coarsely grated, for the tzatziki
  • 2 cup Greek yogurt, plain, for the tzatziki
  • 2 clove Garlic, smashed and finely chopped, for the tzatziki
  • 1 tbsp White wine vinegar, for the tzatziki
  • 1 bunch Dill, small, leaves finely chopped, for the tzatziki
  • 2 sprig Mint, leaves cut into chiffonade, for the tzatziki
  • 2 cup Baby arugula, washed, for the salad
  • 1 Lemon, juiced, for the salad
  • Olive oil, high-quality extra-virgin, for the salad
  • 1/2 cup Feta, crumbled
  • Kosher salt

Directions

  1. Chops: combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
  2. Tzatziki: combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
  3. Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud, then wipe the grates with an oiled towel to pick up any loose soot.
  4. If the lamb was in the refrigerator, let it come to room temperature before grilling.
  5. Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and let sit for another 2 to 3 minutes. Flip the chops and repeat. Remove the chops to a platter and let rest for 5 to 10 minutes before serving.
  6. Toss the arugula with lemon juice, finishing olive oil and salt, to taste. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta.
  7. Divide the salad between 4 serving plates and top each with a lamb chop, which will slightly wilt the salad. Drizzle with extra-virgin olive oil and top with a dollop of tzatziki.