Grilled Lamb Lollipops With Tzatziki

lamb chop lollipops on a plate with yogurt sauce.

Grilled Lamb Lollipops With Tzatziki

Course: Appetizer

Cuisine: Greek

Prep Time: 1 15

Cook Time: 10

Total Time: 1 25

Servings: People

Calories: 580kcal

Author: Aleka Shunk

These Grilled Lamb Lollipops With Tzatziki Sauce are a classy appetizer perfect for entertaining! Serve them with an easy homemade tzatziki sauce and your guests will be raving for weeks!

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Ingredients

12 ½-¾" Lamb Chops (about 2.25 lbs)

Lamb Chop Marinade

½ Cup Extra Virgin Olive Oil
¼ Cup Chopped Fresh Parsley
¼ Cup Red Wine Vinegar
2 Tsp. Minced Garlic
¾ Tsp. Salt
½ Tsp. Cracked Black Pepper

Tzatziki

¾ Cup Greek Yogurt (thick)
1 Tsp. Minced Garlic
1 Tsp. Sherry or Red Wine Vinegar
1 Tsp. Olive Oil
1 Tsp. Freshly Chopped Dill parsley or mint works too!
¼ Tsp. Salt
Cracked Black Pepper

Instructions

Cut rack of lamb into individual chops if not already cut. French the bones by taking a sharp knife and running it down the bone to remove any excess meat or fat.
Mix marinade ingredients in a large bowl and pour over chops massaging it into the meat. (You can put the meat in a large plastic bag or in a shallow dish while marinating.) Place in fridge for at least an hour.
In the meantime, make your tzatziki sauce by combining all of the ingredients in a small bowl. Store in fridge until ready to use.
After at least an hour, take lamb out and let come to room temperature. (This should take about 15-20 minutes.) Don't throw cold meat on the grill. It will cook unevenly.
Preheat your grill on high for about 10 minutes. Add your chops and cook until internal temperature is desired. See temp. chart below!
The exact time will depend on the thickness of your chop and grill heat. They should not take more than 10 minutes!
Top with tzatziki and fresh dill and serve hot!

Notes

Prep everything and let sit in fridge overnight if needed! Then toss on the grill 10 minutes before guests arrive!
Only use fresh herbs for this recipe!
Greek yogurt is the thickest and best choice for the tzatziki.

Lamb chop internal temperature guide:

Rare (Very raw inside) is about 130° F
Medium rare (Very pink inside) is about 130-140° F
Medium (Pink inside) is about 140-155° F
Medium-well (Slightly pink inside) is about 155- 165° F
Well done (No pink) is about 170+° F

Nutrition