Lamb Chops & Tzatziki

What’s more unapologetically Greek than Greek yogurt? Tzatziki! More specifically, our founders’ family recipe for tzatziki. Whether you think of it as a dip or a spread, it’s one of the simplest, most versatile ways to elevate your charcuterie boards, sandwiches, and cook outs. For this post, we’re pairing it with lamb for an easy weeknight dinner. If you’re ready, get your grill fired up and let’s get cooking!

Tip: Before you begin, we always recommend removing your protein from the fridge so it can rest a bit before we grill it!

Tzatziki Recipe

  • Ellenos Plain Unsweetened — 1.5 cups
  • 1/2 English cucumber
  • Garlic — 2 cloves, minced
  • 1 lemon
  • Extra virgin olive oil — 2 Tbsp
  • Salt & pepper
  1. Start by adding Ellenos Plain Unsweetened into a medium mixing bowl.
  2. Peel and grate cucumber, then fold into bowl of yogurt
    • Whether moisture should be removed from the cucumber is a hotly contested debate in our family, but for now, we’ll recommend making it Alex’s way by leaving the moisture in the cucumber. That said, if you prefer a thicker tzatziki, you can always use a towel to wring out or pat out the moisture!
  3. Add garlic, EVOO, the juice of half a lemon, and a generous pinch of salt and pepper. This part is all about your preferences, so we recommend tasting as you go and adjusting as you like!

Ingredients:

Greek Lamb Chops:

Marinade:
  • Ellenos Plain Unsweetened — 1.5 Cups
  • Garlic — 2 cloves
  • 1 lemon
  • Extra virgin olive oil — 2 Tbsp
  • Cumin — 2 Tsp
  • All spice — 1/4 Tsp
  • Paprika — 1 Tsp
  • Ground oregano — 1 Tsp
  • Ground coriander — 1 Tsp
  • Salt & pepper
Protein Options:
  • 4 lamb chops
  • Portobello mushrooms
  • Jumbo shrimp
  • Any other protein or meat you like to grill!
  • If you haven’t already, take your protein out from either the fridge or freezer to rest before cooking. Ideally, you want your protein out of the fridge for 20-30 minutes before you start cooking. Allocate more time as needed, especially if it was stored in the freezer! If you are using a grill, turn it on to prepare for consistent heat and for high heat cooking.
  1. To make your marinade, place your Ellenos Plain Unsweetened into a medium mixing bowl. Mince or press your garlic, as well as zest and squeeze your lemon.
  2. Add the garlic, lemon zest and juice, extra virgin olive oil, and all your spices into the bowl with yogurt. As for salt and pepper, add a generous pinch as a starting point and adjust to your own preference as needed.
  3. Evenly coat your protein in the bowl, leaving it in and covered in the marinade to allow the flavors to meld for at least 5 minutes (the longer the better!).
    • If you’re using a stovetop, this is a great time to grab your pan and start heating it on high heat.
  4. Once your pan or grill is hot, place your protein on to cook.
    • For lamb chops, it takes about 3-5 minutes each side.
  5. Serve and garnish with the tzatziki, either as a dip or as a sauce! We hope this recipe gives you a little taste of home cooking from a traditional Greek family and is as deliciously savory as we remember it being!

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