Greek Lamb Chops with Tzatziki Sauce

3.85 stars average

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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


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


  • 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.

Last Step:

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Calories: 336kcalCarbohydrates: 8.5gProtein: 39.2gFat: 15.9gSaturated Fat: 11.8gPolyunsaturated Fat: 4.1gTrans Fat: 0gCholesterol: 88mgSodium: 1242mgFiber: 0.6gSugar: 4.6g
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Looking for more simple dinner ideas? You’ll find plenty on my Healthy Entrees board!

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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

    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!!!