1Tsp.Freshly Chopped Dill(parsley or mint works too!)
Cracked Black Pepper
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!
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