Enjoy all the flavours of Greece with a Jack's Meat Shack twist on a perfectly grilled lamb chop, served with a good helping of homemade Tzatziki. Great with toasted bread, potatoes and a lovely side salad, you may as well be sitting in the Mediterranean sunshine.

Course Main Course
Cuisine greek
Keyword cucumber, greek, lamb, mediterranean, tzatziki, yoghurt dip
Prep Time 10 minutes
Cook Time 10 minutes
Author jacksmeatshack


  • 2 lamb chops see notes below
  • 2 tbsp Cowboy Coffee Multi Purpose Rub
  • 1/2 cucumber
  • 3 cloves garlic crushed
  • 1 tbsp olive oil
  • 1 tsp mint or dill
  • 1/2 tsp salt
  • 150 g tub full fat greek yoghurt
  • pepper to taste


To make the Tzatziki

  1. Peel the cucumber, cut it in half lengthways and de-seed using a teaspoon, then coarsely grate.

  2. Put a sieve over a mixing bowl and place the grated cucumber into it. Sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow to drain for about an hour.

  3. Discard the cucumber gratings and add the other ingredients to the mixing bowl. Transfer to a dish for serving.

To Prepare the Lamb Chops

  1. Preheat your barbecue to 200C, nice and hot we're gonna sear these bad boys at a high heat, hot and fast.

  2. See the notes for where you can purchase some top notch barnsley lamb chops. Brush the chops with rape seed oil and then coat them fully from a height with our Cowboy Coffee Multi Purpose rub ensuring even distribution.

  3. Sear the chops for approximately 5 minutes per side checking the internal temperature of the lamb reaches 55C for medium rare or 60C if you prefer medium. Serve and enjoy with the fresh Tzatziki.

Recipe Notes

The lamb chops used for this recipe are Barnsley lamp chops from Meat and Cleavers reasonably priced PRIME TRAEGER MEAT BOX available here a snip at £62.50 this will feed your family for the entire week, using recipes from our site of course.

Check out our side dishes, GREEK LEMON POTATOES and GRILLED CORGUETTES, perfect for your own Greek Meze!