Grilled Lamb Chops with Tzatziki Salsa and Smashed Potatoes
We developed a culinary crush on Food By Mars blogger Alison Marras when we discovered her gorgeous, pure recipes seasoned with astrological flavor. This, her Greek-American GF/DF dish, reflects why she’s worthy of adoration. Light in everything but flavor and pleasure, it’s fast, healthy, and delicious with a genius coconut milk–based tzatziki salsa.
Servings 4 people
- 8 single lamb chops
- Sea salt and black pepper
- 2 tablespoons dried oregano leaves
- 20 baby potatoes
- 1 medium cucumber peeled, halved, seeds discarded, and coarsely chopped
- 1 medium clove garlic
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon fresh or dried dill
- 3 tablespoons unsweetened coconut milk any other non-dairy milk, or plain yogurt
- 1 tablespoon canola or safflower oil
Season the lamb chops with salt, pepper, and dried oregano.
Bring a medium pot of salted water to a boil. Add the potatoes and cook until a fork easily pierces the middle, about 8 to 15 minutes depending on size. Drain and reserve.
Make the salsa: combine cucumber, garlic, lemon juice, dill, and coconut milk in a food processor or blender and pulse until it resembles a pale salsa verde. Set aside.
Heat the oil in a grill pan or cast-iron skillet over medium-high heat until nearly smoking. Add the lamb chops. (They should sizzle.) Cook for approximately 3 minutes per side for medium-rare, or 5 minutes per side for medium.
Divide the potatoes evenly among 4 dinner plates, smash them gently with a fork, top with 2 lamb chops, drizzle with the salsa, finish with a generous sprinkling of salt, and serve immediately.
Photo Maren Caruso