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.
Servings4people
Ingredients
8single lamb chops
Sea salt and black pepper
2tablespoonsdried oregano leaves
20baby potatoes
1medium cucumberpeeled, halved, seeds discarded, and coarsely chopped
1medium clove garlic
2tablespoonsfresh lemon juice
1⁄2 teaspoon fresh or dried dill
3tablespoonsunsweetened coconut milkany other non-dairy milk, or plain yogurt
1tablespooncanola or safflower oil
Instructions
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.