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Steve Rhee - Lamb Chops with Tzatziki

Home and Family 9098 Final Photo Assets
Steve Rhee, Executive Chef of Kiki on the River, makes Lamb Chops with Tzatziki earning Debbie’s Greek seal of approval.
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

  1. Fine grate and purge cucumber in salt for 1 hour.
  2. Strain cucumber using cheese cloth, squeeze out as much liquid as possible.
  3. In a large bowl, combine all ingredients, until well blended.
  4. It’s best to let it sit overnight, to let the flavors blend completely.

LEMON POTATO

  1. Cut potato into large wedges
  2. In a shallow roasting mix all ingredients with potato and cover with aluminum foil
  3. 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
  4. Remove from the oven and place in a casserole bowl, finish with more herbs and squeeze with lemon juice olive oil and finishing salt.