Lamb Chops with Oregano and Tzatziki

(recipe, Nigel Slater)

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Serve this dish with Orecchiette with Ricotta, Fava Beans, and Mint or fresh warm pita bread for a quick dinner.


    1. 2 Tbsp. olive oil
    2. 1 Tbsp. fresh oregano
    3. 4 large lamb chops
    1. Half a cucumber
    2. 1 cup thick, plain yogurt
    3. 2 scallions
    4. A handful of mint leaves


    1. Grate the cucumber into a sieve or colander. Sprinkle it lightly with sea salt and leave in the sink for half an hour.
    2. Tip the yogurt into a bowl. Finely chop the scallions, roughly chop the mint leaves, and stir them both into the yogurt.
    3. Squeeze any excess moisture out of the cucumber with your hands. Then stir the cucumber into the yogurt. Keep the tzatziki cool until you need it.
    4. Get the grill hot. In a small bowl, mix the olive oil with the oregano and a seasoning of salt and black pepper, then rub or brush it over the meat. Cook the lamb over a hot grill or in a griddle pan. Ideally the outside should be dark brown and sizzling, the fat crisp and the inside of the meat a deep, juicy rose pink. Serve with the tzatziki.