Grilled lollipop lamb chops with creamy tzatziki sauce. A fancy appetizer for all of my meat lovers out there! These are so easy and will make your guests think they’re in a 4 star restaurant!
Where To Find Lamb Chops
Lamb chops are not a commonly served appetizer…
Unless your a vegetarian, I don’t get it. I mean, they couldn’t be more delicious and they are easier to cook than beef, which is pretty challenging to get tender.
No, they are not the cheapest thing to serve but they are worth every penny and perfect with the holidays around the corner!
Where do you get these babies you may ask?!
Lamb chops are easier to find then you’d think! Most popular grocers will have them either pre-cut OR as a rack already packaged in the meat section. If not, just ask the butcher!! The fresher the better anyway.
A better, cheaper option is wholesale!
If you have a membership to BJ’s or Sam’s Club, you will get more bang for your buck!
It is important to look for the “frenched” lamb chops…
Frenched just means they already trimmed the meat from the bottom of the bone to make them look lollipop-like and able to snatch with your hands!
My dad actually made these last weekend and Cal ended up sucking on the bone when mama was done with the meat. It really is the perfect teether for a 9 month old! Like a little puppy! Lol!
Grilling Your Chops
So once you’ve found them, just slice ’em up and marinate for at least an hour to absorb all of the goodness from the garlic and herbs.
And yes, grill them please! If you’re going to spend the extra money on a fancy appetizer, then spend the extra effort to turn on the grill. It just takes them over the edge by giving them that smokey flavor that we all love.
Andddd since I am trying to hold onto these last few weeks of summer like my life depended on it…I took these babies outdoor!
BUT an indoor grill pan would be another option…like I used for my Mini Ginger Chicken Satay Skewers!
I think we all “eat with our eyes” first so I believe in paying attention to the little details.
Like making sure your grill marks are on point…
Ahem….do you SEE those hash marks??
This is actually one of the first things I learned in the culinary class I took in college. Before then, I never knew what hash marks were and that something as simple as rotating could make something look that much more appetizing!
All you need to do is set them down on a hot grill and DON’T TOUCH THEM!!!
Then after 5 minutes or so, rotate about 45° degrees.
Wait another 5 minutes or so and then you should be good to go on one side!
The other side wont need much time at all since they will be pretty cooked through…and you only really need the marks on one side!
Creamy Tzatziki Sauce
Tzatziki is my favorite sauce! I put it on everything. Not cupcakes though..that’d be weird
The tzatziki here adds another layer of flavor and freshness!
You can buy a store-bought tzatziki or make it like I did here.
This is my go-to tzatziki recipe. I just hate buying the stuff when it is so easy to make.
I actually left out the cucumber that is in a classic tzatziki which makes this easier and ready in 5 minutes!
So here is what I did…
These chops are a fancy appetizer that will impress just about any guest! Easy and delicious, just marinate and toss on the grill!
- 12 1/2-3/4" Lamb Chops
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Chopped Fresh Parsley
- 1/4 Cup Red Wine Vinegar
- 2 Tsp. Minced Garlic
- 3/4 Tsp. Salt
- 1/2 Tsp. Cracked Black Pepper
- 3/4 Cup Greek Yogurt
- 1 Tsp. Minced Garlic
- 1 Tsp. Sherry Vinegar
- 1 Tsp. Olive Oil
- 1 Tsp. Freshly Chopped Parsley
- 1/4 Tsp. Salt
- Cracked Black Pepper
Cut rack of lamb into individual chops if not already cut.
Mix marinade ingredients and pour over chops massaging it into the meat. (You can put the meat in a large plastic bag or in a shallow dish while marinating.) Place in fridge for at least an hour.
In the meantime, make the tzatziki by combining all of the ingredients in a small bowl. Store in fridge.
After an hour, take meat out and let come to room temperature. Don't throw cold meat on the grill!
Grill on high heat for about 10 minutes total. (Time will depend on the thickness of your chop) My chops were about 1/2" thick.
Top with tzatziki or serve on the side!
Prep everything and let sit in fridge overnight if needed! Then toss on the grill 10 minutes before guests arrive!
Only use fresh herbs for this recipe!
Greek yogurt is the thickest and best choice for the tzatziki.