Barbecued ranch lamb chops with homemade tzatziki offer a bold fusion of smokey, tangy, and refreshing flavours that’s perfect for outdoor grilling. The lamb chops, marinated in a blend of ranch seasoning and herbs, develop a tender, savoury crust as they char over the flames. Pairing them with a creamy, garlicky tzatziki sauce adds a cool, Mediterranean balance to the rich, juicy lamb.
Serves 2
Preparation time 90 minutes
Cooking time 1 hour
INGREDIENTS
- 4 lamb chops
- 2 tbsp Ranch Seasoning
- 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
INSTRUCTIONS
To make the Tzatziki
- Peel the cucumber, cut it in half lengthways and de-seed using a teaspoon, then coarsely grate.
- 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.
- Discard the cucumber gratings and add the garlic cloves, olive oil, mint, salt, greek yoghurt and pepper to the mixing bowl. Transfer to a dish for serving.
To Prepare the Lamb Chops
- Preheat the grill to 200°c.
- Season the lamb chops all over with the Ranch seasoning.
- Sear the chops for approximately 5 minutes per side on direct heat 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.
