If you are at the store and you happen to see the Cusine at Home Weeknight Grilling magazine, I suggest you get it. Everything I have made from it has fit my two weeknight requirements: good and easy. It’s weird, but the only place I ever found it was at Lowe’s, not at a bookstore. Of course, now I subscribe, so trying to find it is not an issue. Ha! Ha! Get it… “not an issue”!! Nevermind.
I hope everyone had a great holiday week and weekend! I know Canada and the US had holidays, I’m not sure about the rest of you peeps.
Through the power of blogger scheduler, I am in Atlanta as you read this. Yep, we took a day trip to Atlanta, on my list is: Ikea (of course), a futon shop (the main reason that we’re going), and some International Market (yay, lemongrass and keffir lime leaves, I hope!).
In the meantime, just look at these gorgeous lamb chops! I never, ever bother with that grill for 2 minutes and then rotate to get those cross marks, but this time I tried it. And, needless to say, I’m sold on it! Isn’t it pretty! The tzatziki was a little more liquidy than I like it, I prefer mine chunky, but other than that, everything was wonderful.
Grilled Lamb Chops with Mint Tzatziki
for the tzatziki
1/2 cucumber, peeled, seeded, and chopped (1 cup)
2 scallions, chopped
1/2 cup plain low-fat or non-fat yogurt (I used full fat)
1/4 cup fresh mint
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon chopped lemon zest
Kosher salt, fresh ground black pepper, and red pepper flakes to taste
for the lamb chops
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano (or 1 tsp. dried)
2 tsp. minced garlic
Kosher salt and fresh black pepper to taste.
Preheat the grill to medium-high heat.
Puree all the ingredients for tzatziki in a food processor or blender, and set aside.
Whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper in a small bowl. Brush the chops with this mixture and marinate them at room temperature for 10 minutes.
Grill the chops, covered, over direct heat for 2 minutes. Rotate them a quarter of a turn and grill for 2 more minutes. Flip the chops over and grill for 2 more minutes for medium. Remove from grill, tent with foil and let rest for about 5-10 minutes.