Lamb Chops (from Sarah Manaresi’s Kitchen)
8-12 lamb chops (2-3 chops per person)
coarse gray salt
freshly ground black pepper
*If you are concerned about the meat tasting gamey, soak in milk or buttermilk overnight. Discard milk.
Heat grill or grill pan to medium heat.
Rinse and pat dry lamb chops. Lightly spray/coat in olive oil. Heavily sprinkle gray salt and black pepper. Flip chops over and repeat.
Grill lamb chops about 3-4 minutes per side, depending on how rare you like them. It is a very tender meat, so I choose to error on the side of medium rare.
Let meat rest and serve with tzatziki.
Tzatziki (adapted from Claire Robinson)
1 cup Greek 2% milk yogurt
1/2-1 English cucumber (depending on size), seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
Lamb Chops Gyro Sandwich (from Sarah Manaresi’s Kitchen)
4-8 lamb chops (1-2 chops per person)
4 whole pitas
romaine lettuce, chopped
banana peppers (optional)
Prepare lamb chops and tzatziki sauce as listed above. Warm pitas in microwave. Layer meat, sauce, and veggies to your liking. Top with feta cheese.