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Lamb is unique in that it is the richest source of conjugated linoleic acid (CLA), an omega-6 fatty acid found at its highest levels in grass-fed ruminant animals. It has been shown to and diabetes, and it may help reduce body fat.
Grilled Lamb Chops with Minted Tzatziki and Grilled Greek Salad
Ingredients
- 8 lamb rib chops (about 2½ lb total)
- 1/4 cup avocado oil, divided
- 2 cloves garlic, minced
- ½ small English cucumber, seeded and chopped finely, patted dry (1 cup)
- 1 cup plain full-fat Greek yogurt (TRY: Stonyfield Organic Whole Milk Greek Yogurt)
- 1 Tbsp. chopped fresh mint
- ½ tsp. raw honey
- 1 tsp. sea salt, divided
- 1 tsp. black pepper, divided
- 3 romaine hearts, halved lengthwise
- 1 cup halved cherry tomatoes
- 3 Tbsp. chopped Kalamata olives
Preparation
1. Pat lamb chops dry. Place on a plate and let come to room temperature.
2. Preheat a grill to high. Meanwhile, in a small unheated skillet, combine 1 tbsp oil and garlic; heat on medium-low. When mixture begins to sizzle, cook for 30 seconds then immediately transfer to a medium bowl. Let cool slightly. Fold in cucumber, yogurt, mint, honey and 1/4 tsp each salt and pepper. Cover and set aside in the refrigerator.
3. Rub lamb with 1 tbsp oil; sprinkle with ½ tsp each salt and pepper. Place on preheated grill and cook until seared on bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes more, or until nicely browned and cooked to desired doneness.
4. Meanwhile, rub romaine with 1 tbsp oil; sprinkle with remaining 1/4 tsp each salt and pepper. When lamb comes off grill, add romaine, cut sides down. Grill, turning often, until grill-marked and leaves loosen, about 3 minutes. Transfer to a cutting board; chop. Transfer to a bowl and toss with tomatoes and olives.
5. Divide lamb among 4 plates. Spoon some of the tzatziki onto each plate, then divide salad among plates. Drizzle salads with remaining 1 tbsp oil and serve with any remaining tzatziki on the side.