Lamb with Tzatziki

On a lovely summer night what could be better than grilling and dining on the deck? Last night the hubby and I made lamb with tzatziki sauce. It was simple and delicious.

We started by marinating a small rack of lamb (16 very small chops) for about an hour in the marinade listed below. This was the perfect amount of food for us with a small bed of couscous, but could easily serve four people with a couple more side dishes. Tabbouleh or roasted potatoes would be great!

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Marinade: Combine a teaspoon of chopped garlic, two tablespoons lemon juice, salt and pepper, a tablespoon fresh thyme, and three tablespoons olive oil in a food processor just until blended. Then pour into a plastic bag and add the individual chops. Marinate about an hour.

Grilling the lamb: Grill the lamb chops over direct heat at 450 degrees for about three minutes on each side.

Tzatziki: Whisk together one cup of Greek yogurt, three tablespoons vinegar, one teaspoon sugar, salad pepper, and a teaspoon of chopped fresh mint. Drizzle over meat or use as dip.

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