Greek Tzatziki Sauce Elevates Gyro and BBQ Lamb
Tuesday 3 October 2017 — Category: Cooking & Food
In Testing the Waters of Mediterranean Cuisine I related how articles and recipes on OregonLive.com and meals at certain Portland restaurants were fueling my interest in Mediterranean cuisine. In yesterday’s Serrano Yogurt Sauce and Greek Salads I gave specific examples of how I took that inspiration and brought it to life in my own kitchen. In today’s article, part two of a three-part series, I am going to give you more delicious examples.
I wasn’t sure about the best way to cook this cut of meat so I searched the Web until I found a Pan-Grilled Lamb Shoulder Chops recipe with a tasty-sounding marinade. The only change I made was to add some Trader Joe’s Herbes de Provence to the mix.
After marinating the lamb overnight I made adjustments to the next two steps: I didn’t scrape off the marinade before cooking it, and instead of grilling the lamb in my kitchen in a pan I barbecued it on my beloved and much-used Weber Smokey Joe.
Once there was a serving on lamb on my plate, I topped it with a generous amount of my scrumptious homemade tzatziki sauce (be sure to download the recipe PDF if you have not already done so), which went really well with the lamb.
My new Lemon and Olive Oil Marinade (download recipe PDF) was awesome! I’m really glad I barbecued the meat and didn’t scrape off the excess marinade.
I have used this marinade with chicken since then, and I think it would work equally well with pork and fish. I’m not so sure about beef, but you never know.
Even though a shoulder blade chop is not one of the better cuts of lamb, the marinade really transformed it, and a lot of the fat was melted by the barbecue fire, adding juiciness in the process. It was a real winner, and I need to make it again soon as well.
The best 8 photos from these two meals have been added to the Gourmet Chef Wannabe 2016 album.
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