Lamb Chops with Tzatziki
Course:
Dinner
Cuisine:
Greek
Ingredients:
LAMB:
- 4 lb lamb rack or “T-bone” marinated
- 3 ea-minced garlic
- 2 ea rosemary sprigs
- 2 ea thyme sprigs
- 1 ea lemon, slice
- 2 qt olive oil (just enough to cover the lamb)
LAMB CHOPS:
- 2 ea double chop, lamb rack, Australian
- 2 ea lamb T-bone
- 2 oz carrot / harissa puree
- 3 oz lemon potato
- 2.5 oz tzatziki sauce
- 2 ea lemon wedge
- 1 – 2 ea rosemary sprig
CARROT HARISSA PUREE:
- 1 lb carrots peeled and cut small
- 2 tbsp harrisa
TZATZIKI SAUCE:
- 12 oz Greek yogurt (Skotidakis brand)
- 3 oz English cucumber (salt purged)
- 2 oz chopped dill
- 3 ea grated garlic-use micro plane
- 1 ea lemon zest
- 2 oz lemon juice
- To taste salt
LEMON POTATO:
- 3 lb Yukon gold potato peeled.
- 1/3 cup lemon juice fresh squeeze
- 1/2 cup Greek olive oil
- 1 ½ cup-chicken stock or water
- 8 ea garlic clove minced
- 2 tbsp Greek oregano-dry
- 2 ea bay leaves
DIRECTIONS:
LAMB CHOPS:
- Serve with lemon potato, carrot puree, tzatziki sauce.
LAMB:
- Grill lamb or pan sear and cook to temperature.
- Heat puree sauce.
- Serve with puree sauce on the bottom and side of tzatziki.
- Add lemon wedge.
CARROT HARISSA PUREE:
- In salted water, blanch carrots until soft, using a blender, puree adding harissa and salt. Adjust texture by adding water as needed.
TZATZIKI SAUCE
- Fine grate and purge cucumber in salt for 1 hour.
- Strain cucumber using cheese cloth, squeeze out as much liquid as possible.
- In a large bowl, combine all ingredients, until well blended.
- It’s best to let it sit overnight, to let the flavors blend completely.
LEMON POTATO
- Cut potato into large wedges
- In a shallow roasting mix all ingredients with potato and cover with aluminum foil
- In a preheated 375f. Place roasting pan in the oven for about 45 mins, or until a fork or knife an easily pierce the potato. Until the potato has absorbed liquid
- Remove from the oven and place in a casserole bowl, finish with more herbs and squeeze with lemon juice olive oil and finishing salt.