Greek Lamb Chops with Tzatziki Sauce

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

A fast 15-minute meal, your family will love these tender, grilled lamb chops served with a cool and creamy Greek tzatziki yogurt-cucumber sauce. 

Marinated Lamb Chops

Lamb is very popular in Middle Eastern cuisine so it likely doesn’t surprise you that I’m a huge fan of it. We grew up eating ground lamb rolled into lemony Lebanese stuffed grape leaves and stuffed into warm, freshly baked meat pies.

Grilled Lamb Chops with Tzatziki - The Lemon Bowl

I love it roasted, stewed (typically with green beans in a tomato sauce), broiled, formed into a burger, you name it! But when the weather heats up and it’s too hot to be in the kitchen, you better believe I’m grilling it.

Grilling the Lamb - The Lemon Bowl

Naturally tender with a decent amount of fatty tissue, lamb is ideal for throwing on the grill. As the meat cooks it becomes caramelized and slightly charred, perfect for dipping into cool and creamy Greek tzatziki yogurt sauce.

Grated Garlic for Marinade - The Lemon Bowl

Quick-cooking tip: I love using my Microplane for grating garlic into marinades, salad dressings, yogurt sauces, and more.

There’s no need to dirty a cutting board or knife and the finished dish won’t have any large chunks of garlic. This is especially important when you’re eating raw garlic which happens to also offer the most health benefits.

Platter of Grilled Lamb Chops - The Lemon Bowl

Have you ever tried lamb before? What’s your favorite way to prepare it?

Your fork is waiting.

Marinated Lamb Chops

Greek Lamb Chops with Tzatziki Sauce

3.85 stars average
A fast 15 minute meal, your family will love these tender, grilled lamb chops served with a cool and creamy Greek tzatziki yogurt cucumber sauce.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
Pin
Servings4

Ingredients
 

Lamb Chops:

Tzatziki Sauce:

  • 2 cups plain Greek yogurt
  • 2 cups diced cucumber (or shredded)
  • ½ cup fresh dill (minced)
  • ¼ cup lemon juice
  • 2 cloves garlic (grated)
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Place lamb chops on a large platter and pat dry with paper towel.
  • In a large re-sealable plastic bag or glass dish, combine lemon juice, olive oil, garlic, salt and pepper. Add chops to the bag and seal. Move bag around to make sure lamb chops are evenly coated with marinade. Marinate meat for 30 minutes or up to overnight.
  • When you’re ready to grill the lamb, let meat sit out at room temperature for 20-30 minutes and pre-heat grill to medium-high heat.
  • Grill 4-5 minutes per side or until meat thermometer reads 155 degrees. Remove from heat and let rest 10 minutes before serving.
  • While lamb is resting, make the Tzatziki Sauce by combining all ingredients in a medium bowl. Check for seasoning and adjust accordingly. Serve lamb chops with Tzatziki Sauce on the side.

Nutrition

Calories: 336kcalCarbohydrates: 8.5gProtein: 39.2gFat: 15.9gSaturated Fat: 11.8gPolyunsaturated Fat: 4.1gTrans Fat: 0gCholesterol: 88mgSodium: 1242mgFiber: 0.6gSugar: 4.6g

Looking for more simple dinner ideas? You’ll find plenty on my Healthy Entrees board!

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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30 responses to “Greek Lamb Chops with Tzatziki Sauce”

  1. Ian Ryals Avatar
    Ian Ryals

    The tzatziki is really light and ref 00004000 reshing, makes the lamb less greasy. Have them in pita bread, also made the griddles courgettes with pine nuts and feta from the goes well suggestion below, lovely lovely lovely summery Greek feast!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed!

    2. Nancy L.Sparks Avatar
      Nancy L.Sparks

      On your Greek Lamb chop recipe you only tell how to grill. Them …but what ifdon’t. Want to grill them but would rather bake them in The oven tell me how to do that as well would you please……Thank you…… Nancy L.Sparks

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Hi Nancy – I would broil them for 3-4 minutes per side!

  2. shannon christopher Avatar
    shannon christopher

    Hello, my comment is about the tzatziki sauce. I have been wanting to make some for such a long time and I paired it with another one of your recipes (the souvlaki kabobs). I made it exactly as you wrote it, although when I squeezed my lemon it was just a little shy of 1/4 cup of juice. And despite that shortage I found it quite tart. I have had this kind of sauce before and don’t remember it being so tart. Is it supposed to be? I ended up adding a little white sugar to offset the tartness.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Well just like the saltiness, tartness is also a matter of personal preference so I suppose there’s no wrong or right answer. It’s definitely up to you!! When cooking at home I always urge people to adjust recipes according to personal preference. :)

  3. Ana Avatar
    Ana

    I totally agree with you, when the weather is hot is time to turn on the grill. Great great recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Isn’t that the truth Ana?

  4. Cookin Canuck Avatar
    Cookin Canuck

    I am a total sucker for lamb, particularly when it’s prepared Greek-style. When we finally get together, we have to cook a meal that involves these chops!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Gosh I am too Dara!! I can not get enough lamb!!!

  5. Julia Avatar
    Julia

    I love lamb & we don’t make it enough around here. It usually happens when we have a big Lebanese family get together. These look awesome and I love the sauce to drizzle on there! Forget about mint sauce–tzatziki is where it is at!

  6. Sharon Avatar
    Sharon

    I recently discovered your web site. I love lamb, especially when we raise our own. Fresh is so delicious. How thick are the lamb chops you used in this recipe?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so jealous you raise your own!! These chops were quite thick – I would estimate 2 inches?

  7. amanda Avatar
    amanda

    I love how quick and easy this is!

  8. Nicole Avatar
    Nicole

    I’ve never been a big fan of lamb but your is making my mouth water. It looks delicious! I may have to give it another try.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You must give it another go – it’s so so good!!

  9. Shawnna Avatar
    Shawnna

    This looks really good! I don’t think I have ever ate lamb!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You would love it Shawnna!! I urge you to try it!!

  10. Catherine Avatar
    Catherine

    Dear Liz, you have prepared a perfect meal. Lamb chops are such a rare and wonderful treat for me. Nothing pairs better with them than tzatziki. Sounds and looks beautiful. xo, Catherine

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much Catherine!!

  11. Susan Avatar
    Susan

    I love lamb. I grew up eating lamb shanks with dumplings, and roasted leg of lamb with garlic slivers inserted in the meat. These days my favorite way to fix and eat lamb is Moroccan Lamb Couscous (from Nutmeg Nanny), which has the most exquisite favor combination I’ve ever encountered. I also am certain that your combination of lamb and tzatziki is in the same class. If I can find lamb chops (very difficult to find here), I’ll have to try this.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh my gosh you’re making me drool! I need to check out that couscous recipe!!

      1. Susan Avatar
        Susan

        This recipe is great, although I did end up with major lingering garlic aftertaste from the tzatziki on the first evening we had this. It was much better tonight. Lesson learned is to make the tzatziki at least a day ahead, possibly two days, to allow the flavors to blend and soften. I really like how simple this is. Plus it keeps my husband in the cooking loop since he’s the one who grills (and he just got a new grill). I could not find lamb chops when I was shopping, so I bought a rack of lamb and just cut it up prior to marinating. That worked very nicely. This recipe will definitely be one we do fairly regularly.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          That is such a great tip!! I come from a family that always smells like fresh garlic – haha!

  12. Carolyn Avatar
    Carolyn

    Lamb is one of my all-time favourites. :) Great recipe and your photos are lovely.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You and me both!! Thank you so much!

  13. Sarah @ Mum In Bloom Avatar
    Sarah @ Mum In Bloom

    These look so delicious and I can’t wait to make them! I recently discovered I have a dairy allergy so I’m going to try to make the tzatziki with coconut yogurt. Love your blog and recipes :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That’s a great idea!!! Thank you Sarah!

  14. Krista @ Joyful Healthy Eats Avatar
    Krista @ Joyful Healthy Eats

    I LOVE lamb! I’m pretty sure I’d be like the mom from My big Fat Greek Wedding.. “you don’t like meat.. its okay, I make lamb!”

    Totally one of my favorite things EVER to eat, whenever we go out to eat that is what I order on the menu. I have not however made lamb chops on the grill yet. Soooo… this recipe needs to happen asap!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      hahaha Yes me too!!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.