Categories: Grilling
Ingredients
- 8 lamb rib chops
- 1/4 cup avocado oil, divided
- 2 garlic cloves, minced
- 1/2 small English cucumber, seeded and chopped finely, patted dry
- 1 cup plain Greek yogurt
- 1 tbsp. chopped fresh mint
- 1/2 tsp honey
- 1 tsp each sea salt and black pepper, divided
- 3 romaine hearts, halved lengthwise
- 1 cup halved cherry tomatoes
Directions
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Pat lamb chops dry. Place on a plate and let come to room temp.
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Preheat a grill to high. Meanwhile, in a small unheated skillet, combine 1 tbsp. oil and garlic; heat on medium-low. When mixture begins to sizzle, cook for 30 seconds then immediately transfer to a medium bowl. Let cool slightly. Fold in cucumber, yogurt, mint, honey and 1/4 tsp each salt and pepper. Cover and set aside in the fridge.
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Rub lamb with 1 tbsp. oil; sprinkle with 1/2 tsp each salt and pepper. Place on preheated grill and cook until seared on bottom, 3-4 minutes. Flip and cook 2 to 3 minutes more, or until nicely browned and cooked to desired doneness.
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Meanwhile, rub romaine with 1 tbsp. oil; sprinkle with remaining 1/4 tsp each salt and pepper. When lamb comes off grill, add romaine, cut sides down. Grill, turning often, until grill-marked and leaves loosen, about 3 minutes. Transfer to a cutting board; chop. Transfer to a bowl and toss with tomatoes.
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Divide lamb among 4 plates. Spoon some of the tzatziki onto each plate, then divide salad among plates. Drizzle salads with remaining 1 tbsp. oil and serve with any remaining tzatziki on the side.