Lamb Chops with Tzatziki Sauce – Gluten Free Recipe


  • 1 cucumber, peeled, halved, and seeded
  • 1 cup Greek-style yogurt (we like Fage)
  • Juice of 1 lemon
  • 2 Tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tsp minced fresh dill
  • Salt and black pepper to taste
  • 4 loin or shoulder lamb chops (about 4 oz each)


  1. Preheat a grill.
  2. Grate the cucumber with a cheese grater, then use your (clean!) hands to wring out all the excess water.
  3. Combine the cucumber with the yogurt, lemon juice, half the olive oil, garlic, dill, and a good pinch of salt and pepper.
  4. Set the tzatziki aside.
  5. Rub the lamb with the remaining olive oil, then season all over with salt and pepper.
  6. Grill, turning once, until a meat thermometer inserted into the deepest part of a chop reads 135°F, 10 to 12 minutes, depending on the thickness of the cut.
  7. Serve with the tzatziki.

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