Tuesday, August 24, 2010

Lamb Chops with Cucumber-Basil-Mint Salad

Shoutout: My gal pal Elizabeth Pawlicki is the BEST at making lamb chops. Everything I know about lamb chops I learned from her.
This dinner is obviously Greek-leaning. I think the trick to achieving good Greek flavors is to use the freshest herbs you can get. Oh, and using real Greek yogurt.

Here are some shots of my mother's beautiful but wild gardens, from whence I snagged most of the fresh herbs you'll see in this post.
Tomato Plants:
Rothhaus Front Garden:

Yogurt is not really allowed on Paleo, but Geoff let me make an exception and we used the yogurt sauce here as a dipping sauce for the lamb.

Some chops
Olive oil
Freshly ground cracked black pepper

Get a hot sear going on all sides of the chops. If you have quality chops, it's okay to eat when the insides are hot pink. If you don't have quality chops, wait until you can get your hands on some. Come on, this ain't no dog and pony show!

Greek Yogurt Dipping Sauce:
1 small container greek yogurt
2 T freshly squeezed lemon juice
Fresh dill
(This one isn't rocket science... mix the ingredients together.)

Cucumber Salad:
Diced cucumbers
Diced tomatoes
Fresh spearmint, finely chopped
Fresh dill
Fresh basil (we used the green and purple varieties you can see above)
1 T freshly squeezed lemon juice
1 tsp Olive oil

Optional: Top with feta cheese.

Verdict: We both LOVED this one! We'll be making it again.


  1. I love this. However, I am a little sad that you did not use a single teaspoon of rosemary on those lamb chops.

  2. These look SOO good - as soon as I get back to Sing, I'm making some lamb chops. And it's so easy! Good work, people