Mediterranean Inspired Grilled Lamb Plate with Avocado Tzatziki Sauce

These chops are cooked in a cast iron skillet creating beautiful crust that’s loaded with flavor!

Lamb loin chops look like miniature T-bone steaks, containing a portion of the loin and tenderloin. The loin chop is the leanest and most tender cut of lamb, ideal for cooking quickly at high temperatures on a cast iron grill or an outside grill.In this recipe, on the lamb, I use lots of garlic, S&P, olive oil and some fresh herbs to enhance the natural savory flavor of the lamb. If you have a meat thermometer, I highly suggest using it.The chops are rare at 120°F, medium rare at 125°F, medium at 130°F, and well done at 145°F and higher. Lamb can take on a gamey flavor when cooked past medium so please do yourself a favor and don’t go past medium!

I paired the lamb with roasted potatoes wedges but you can sub rice, quinoa, couscous, etc. your choice!

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Greek Inspired Grilled Lamb Plate with Avocado Tzatziki Sauce

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Ingredients

LAMB PLATE

• lamb loin chops

• Roasted Russet Potatoes wedges

• Ripe Apricots halved + pitted

• garlic cloves, minced

• fresh oregano, chopped

• fresh rosemary, chopped

• Olive Oil

• S&P

• Honey

• Pita bread or Naan-quartered

• feta cheese

• butter- about a 3 tbsp

AVOCADO TZATZIKI SAUCE

• avocado

• plain greek yogurt

• fresh dill

• Garlic-chopped finely or grated

• Shredded cucumber- seeds removed

• lemon juice

• S&P

• mixed herbs-chopped (I used parsley,mint,oregano,thyme and rosemary)

• pine nuts

• olive oil

Instructions

AVOCADO TZATZIKI SAUCE

1. Add the Avocado to a food processor and blend until smooth. In a bowl, mix together the yogurt, lemon juice,shredded cucumber, garlic, olive oil, avocado and S&P.

2. Meanwhile, add the pine nuts and the fresh chopped herbs to a skillet. cook until toasted and fragrant, about 3 minutes. Season with salt. Set aside.

LAMB PLATE

1. Remove the lamb from the fridge 30 minutes before cooking. Season with salt and pepper

2. In a cast iron skillet, heat the olive oil on high until hot. Place the loin chops in the skillet and cook undisturbed for 3-4 minutes. It’s important not to touch or adjust the lamb so the sides can sear up in the skillet. Flip and cook for an additional 3-4 minutes. You can also grill the lamb for about 3-4 min on each side just follow the same directions.

3. Add the butter, garlic, and fresh herbs to the skillet and stir until fully melted. cook for an additional minute.

4. In a bowl, toss together the apricots.honey and olive oil. Grill the apricots on both sides until they begin to caramelize. Once grill marks begin to appear, you will know they are ready.

5. To serve, add the bread, lamb, potatoes, grilled apricots and lemon wedges to a plate. sprinkle some feta cheese over the plate. for the Tzatziki sauce, drizzle olive oil and add the pine nut mixture to the top. ENJOY!