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Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta (Anne Burrell) Recipe

Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta (Anne Burrell) Recipe

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Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta (Anne Burrell)

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Ingredients:

Serving

1 lemon , zested and juiced
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, leaves finely chopped
3 sprigs fresh mint , leaves cut into a chiffonade
2 cloves garlic , smashed and finely chopped
pinch crushed red pepper flakes
pinch kosher salt
1/2 cup extra-virgin olive oil
4 (3/4-inch thick) lamb shoulder chops
1/2 english cucumber, coarsely grated
2 cups plain greek yogurt
2 cloves garlic , smashed and finely chopped
1 tbsp white wine vinegar
1 small bunch fresh dill, leaves finely chopped
2 sprigs fresh mint , leaves cut into a chiffonade
pinch kosher salt
2 cups baby arugula, washed
1 lemon, juiced
high quality extra-virgin olive oil (big fat finishing oil)
kosher salt
1/2 cup crumbled feta

Directions:

For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
If the lamb was in the refrigerator, let it come to room temperature before grilling.
Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	399.86 Kcal (1674 kJ)
Calories from fat	303.27 Kcal
		% Daily Value*
Total Fat	33.7g	52%
Cholesterol	22.6mg	8%
Sodium	312.02mg	13%
Potassium	296.24mg	6%
Total Carbs	10.17g	3%
Sugars	5.43g	22%
Dietary Fiber	1.5g	6%
Protein	15.36g	31%
Vitamin C	20mg	33%
Iron	1.1mg	6%
Calcium	268.7mg	27%

Amount Per 100 g
Calories	185.41 Kcal (776 kJ)
Calories from fat	140.62 Kcal
		% Daily Value*
Total Fat	15.62g	52%
Cholesterol	10.48mg	8%
Sodium	144.68mg	13%
Potassium	137.36mg	6%
Total Carbs	4.72g	3%
Sugars	2.52g	22%
Dietary Fiber	0.7g	6%
Protein	7.12g	31%
Vitamin C	9.3mg	33%
Iron	0.5mg	6%
Calcium	124.6mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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