Grilled Lamb Lollipops with Tzatziki Sauce Recipe

Grilled lamb lollipops paired with a creamy, refreshing tzatziki sauce have become a staple in our summer barbecues and even cozy winter dinners. There’s something undeniably elegant yet approachable about serving these perfectly grilled lamb rib chops, transformed into “lollipops” for easy handling and maximum flavor. The first time I made these, the aroma alone had everyone gathered around the grill, mouths watering in anticipation. And the taste? Let’s just say plates were cleaned, and requests for seconds were abundant. The combination of the savory, slightly gamey lamb, kissed by the smoky char of the grill, and the cool, tangy tzatziki is simply divine. It’s a dish that feels both special occasion-worthy and effortlessly casual, making it a winner in my book for any gathering, big or small.

Ingredients

To create these delectable Grilled Lamb Lollipops with Tzatziki Sauce, you’ll need a selection of fresh, high-quality ingredients. The quality of your lamb and the freshness of your tzatziki components will significantly impact the final flavor profile. Let’s break down the ingredients for both the lamb lollipops and the tzatziki sauce separately.

For the Grilled Lamb Lollipops:

• Lamb Rib Chops: 1.5 – 2 lbs (approximately 8-12 chops). The star of the show! Look for lamb rib chops, often sold as racks that you can easily cut into individual chops. “Lollipop” style refers to frenched rib chops, where the meat is cut away from the bone, creating a handle-like appearance. While you can buy them already frenched, you can also easily french them yourself at home with a sharp knife if you prefer to buy a rack. When selecting your lamb, consider the source. New Zealand or Australian lamb is often praised for its mild flavor and tenderness, while American lamb can offer a richer, more robust taste. Opt for chops that are about 1-inch thick for optimal grilling.
• Olive Oil: 1/4 cup. Extra virgin olive oil is recommended for its superior flavor and health benefits. It acts as a base for the marinade, helping to distribute flavors and keep the lamb moist during grilling. Choose a good quality olive oil – it really does make a difference in the overall taste.
• Lemon Juice: 1/4 cup freshly squeezed. Fresh lemon juice provides acidity, which tenderizes the lamb and brightens the flavor profile. It also complements the Mediterranean flavors beautifully. Avoid bottled lemon juice if possible, as fresh juice has a much brighter and more vibrant taste.
• Garlic: 4 cloves, minced. Garlic is a foundational flavor in Mediterranean cuisine and adds a pungent, savory depth to the marinade. Mince the garlic finely to ensure its flavor is evenly distributed throughout the lamb. You can also use a garlic press for convenience.
• Fresh Rosemary: 2 tablespoons, finely chopped. Rosemary brings an herbaceous, piney aroma and flavor that pairs exceptionally well with lamb. Fresh rosemary is crucial for the best flavor; dried rosemary can be used in a pinch, but fresh is far superior. Chop it finely to release its aromatic oils.
• Dried Oregano: 1 teaspoon. Oregano is another classic Mediterranean herb, adding a slightly peppery and earthy note. Dried oregano works well here and provides a more concentrated flavor than fresh oregano for a marinade.
• Salt: 1.5 teaspoons, or to taste. Salt is essential for enhancing the flavors of the lamb and the marinade. Use kosher salt or sea salt for best results. Adjust the amount to your personal preference, but remember that salt is crucial for bringing out the best in the other ingredients.
• Black Pepper: 1 teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent, spicy kick and complements the other spices beautifully. Grind it fresh for the most intense flavor.

For the Tzatziki Sauce:

• Greek Yogurt: 2 cups, full-fat. Full-fat Greek yogurt is essential for authentic tzatziki. Its thick, creamy texture and tangy flavor are the foundation of the sauce. Avoid non-fat or low-fat yogurt, as they will result in a thinner, less flavorful sauce. Ensure it is plain, unsweetened Greek yogurt.
• Cucumber: 1 medium, English cucumber preferred. English cucumbers are ideal because they have fewer seeds and a thinner skin, reducing excess moisture in the tzatziki. You can use a regular cucumber, but you may want to peel it and remove some of the seeds.
• Garlic: 2 cloves, minced. Garlic adds a pungent kick to the tzatziki, balancing the coolness of the yogurt and cucumber. Use fresh garlic for the best flavor. Mince it finely or use a garlic press.
• Fresh Dill: 1/4 cup, finely chopped. Fresh dill is a quintessential ingredient in tzatziki, providing a bright, herbaceous, slightly anise-like flavor. Fresh dill is a must; dried dill will not provide the same vibrant taste.
• Lemon Juice: 2 tablespoons, freshly squeezed. Lemon juice adds brightness and acidity to the tzatziki, cutting through the richness of the yogurt and enhancing the other flavors. Freshly squeezed is always best.
• Olive Oil: 2 tablespoons, extra virgin. A drizzle of good quality extra virgin olive oil adds richness and flavor to the tzatziki. It also contributes to the smooth texture of the sauce.
• Salt: 1/2 teaspoon, or to taste. Salt is essential for seasoning the tzatziki and bringing out the flavors of all the ingredients. Start with 1/2 teaspoon and adjust to your preference.
• Black Pepper: 1/4 teaspoon, freshly ground, or to taste. Black pepper adds a subtle spice and depth to the tzatziki. Freshly ground pepper is recommended.

By using these fresh, high-quality ingredients, you are setting the stage for incredibly flavorful Grilled Lamb Lollipops with Tzatziki Sauce that will impress your taste buds and your guests.

Instructions

Creating Grilled Lamb Lollipops with Tzatziki Sauce is a straightforward process, broken down into marinating the lamb, grilling the lamb to perfection, and preparing the refreshing tzatziki sauce. Follow these step-by-step instructions for a guaranteed delicious result.

Step 1: Marinate the Lamb Lollipops (Minimum 2 Hours, Ideally Overnight)

1. Prepare the Marinade: In a medium-sized bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, dried oregano, salt, and freshly ground black pepper. Ensure all ingredients are well combined to create a homogenous marinade.
2. Marinate the Lamb: Place the lamb rib chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are evenly coated on all sides. If using a bag, seal it tightly, removing as much air as possible. If using a dish, turn the chops to coat them thoroughly.
3. Refrigerate: Marinate the lamb in the refrigerator for at least 2 hours, and ideally overnight for maximum flavor penetration and tenderization. The longer the lamb marinates, the more flavorful and tender it will become. If marinating overnight, flip the bag or chops in the dish halfway through to ensure even marination.

Step 2: Prepare the Tzatziki Sauce (While Lamb Marinates or Ahead of Time)

1. Prepare the Cucumber: Wash the cucumber thoroughly. If using an English cucumber, you can leave the skin on. If using a regular cucumber, peel it partially or fully if you prefer a smoother texture. Grate the cucumber using the large holes of a box grater.
2. Remove Excess Moisture: Place the grated cucumber in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much excess liquid as possible. This step is crucial to prevent the tzatziki from becoming watery. Removing the excess water will ensure a thick and creamy sauce.
3. Combine Ingredients: In a medium-sized bowl, combine the full-fat Greek yogurt, squeezed grated cucumber, minced garlic, finely chopped fresh dill, fresh lemon juice, olive oil, salt, and freshly ground black pepper.
4. Mix Well: Stir all ingredients together thoroughly until well combined. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
5. Chill: Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld and develop. Chilling also helps the sauce thicken slightly. Tzatziki can be made up to a day ahead of time and stored in the refrigerator.

Step 3: Grill the Lamb Lollipops (10-15 Minutes Total)

1. Preheat Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
2. Remove Lamb from Marinade: Remove the lamb chops from the marinade and discard the marinade. Pat the lamb chops dry with paper towels. This helps to achieve a good sear and prevents steaming on the grill.
3. Grill Lamb: Place the lamb lollipops on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or longer for your desired level of doneness. For medium, grill for 5-7 minutes per side. For medium-well, grill for 6-8 minutes per side. Use tongs to flip the lamb chops.
4. Check for Doneness: Use a meat thermometer to check the internal temperature for your desired level of doneness.
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 135-140°F (57-60°C)
   • Medium-Well: 140-145°F (60-63°C)
   • Well-Done: 145°F+ (63°C+)
5. Rest: Once the lamb lollipops reach your desired temperature, remove them from the grill and place them on a clean plate or cutting board. Tent loosely with foil and let them rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in more tender and flavorful lamb.

Step 4: Serve and Enjoy

1. Plate and Serve: Arrange the grilled lamb lollipops on a serving platter. Serve immediately with a generous bowl of the chilled tzatziki sauce on the side for dipping or drizzling.
2. Garnish (Optional): Garnish with extra fresh dill sprigs, a drizzle of olive oil, or lemon wedges for an extra touch of freshness and visual appeal.

Following these detailed instructions will guide you to create perfectly grilled lamb lollipops that are tender, flavorful, and complemented beautifully by the cool and tangy tzatziki sauce. Enjoy!

Nutrition Facts

(Per Serving – approximately 2 Lamb Lollipops and 1/4 cup Tzatziki Sauce)

Please note that these are estimated nutritional values and can vary based on specific ingredients, portion sizes, and cooking methods.

• Calories: Approximately 450-550 kcal
• Protein: 35-45g
• Fat: 30-40g
  • Saturated Fat: 10-15g
  • Monounsaturated Fat: 15-20g
  • Polyunsaturated Fat: 3-5g
• Cholesterol: 120-150mg
• Sodium: 400-600mg
• Carbohydrates: 5-10g
  • Fiber: 1-2g
  • Sugar: 3-5g

Key Nutritional Highlights:

• High in Protein: Lamb is an excellent source of high-quality protein, essential for muscle building and repair, as well as overall bodily functions.
• Rich in Healthy Fats: Olive oil and the natural fats in lamb provide healthy fats, including monounsaturated fats that are beneficial for heart health.
• Source of Vitamins and Minerals: Lamb is a good source of iron, zinc, vitamin B12, and selenium.
• Tzatziki Adds Probiotics and Freshness: Greek yogurt in tzatziki is a source of probiotics, beneficial for gut health. Cucumber and dill add vitamins, minerals, and antioxidants.
• Relatively Low in Carbohydrates: This dish is naturally low in carbohydrates, making it suitable for those watching their carb intake.

Important Considerations:

• Serving Size: The nutritional information is based on an estimated serving size of 2 lamb lollipops and 1/4 cup of tzatziki sauce. Adjust portion sizes to manage calorie and nutrient intake.
• Fat Content: While the fats are primarily healthy, individuals monitoring their fat intake should be mindful of portion sizes, especially due to the higher fat content in lamb and full-fat Greek yogurt.
• Sodium Content: Sodium levels can be adjusted by controlling the amount of salt added to the marinade and tzatziki.
• Customization: Using leaner cuts of lamb and low-fat Greek yogurt can reduce the fat and calorie content, but may slightly alter the flavor and texture.

This nutritional breakdown provides a general guideline. For more precise information, you can use online nutritional calculators with the specific brands and quantities of ingredients you use.

Preparation Time

The preparation of Grilled Lamb Lollipops with Tzatziki Sauce involves several stages, each with its own time commitment. Here’s a breakdown of the preparation time:

• Marinade Preparation: 10 minutes
  • This includes gathering and measuring the marinade ingredients (olive oil, lemon juice, garlic, rosemary, oregano, salt, pepper) and whisking them together.
• Lamb Marinating Time: Minimum 2 hours, ideally overnight (8-12 hours)
  • This is passive time, where the lamb sits in the marinade in the refrigerator. Longer marinating time results in more flavorful and tender lamb.
• Tzatziki Sauce Preparation: 15 minutes
  • This includes grating the cucumber, squeezing out excess moisture, mincing garlic, chopping dill, and mixing all tzatziki ingredients together.
• Grilling Time: 10-15 minutes
  • This is the active grilling time, depending on the desired level of doneness and the heat of your grill.
• Resting Time (Lamb): 5-10 minutes
  • Allowing the grilled lamb to rest is crucial for juicy and tender results.

Total Active Preparation Time: Approximately 35-40 minutes (excluding marinating time).

Total Time (Including Marinating): Minimum 2 hours 35 minutes, ideally overnight + 35-40 minutes.

Time-Saving Tips:

• Prepare Tzatziki in Advance: The tzatziki sauce can be made up to a day ahead and stored in the refrigerator. This is a great way to break up the preparation and save time on the day of serving.
• Marinate Lamb Ahead: Marinating the lamb overnight or in the morning for an evening meal significantly reduces the active prep time closer to cooking.
• Utilize Kitchen Tools: Use a garlic press for quick garlic mincing, and a food processor (pulsed gently) to chop rosemary and dill if you are preparing larger quantities.
• Efficient Grilling: Ensure your grill is preheated to the correct temperature before placing the lamb on it to minimize grilling time.

While the marinating time is substantial for optimal flavor, the active preparation time is relatively short, making this recipe manageable for both weeknight dinners and weekend gatherings. Planning ahead by marinating the lamb and making the tzatziki in advance will streamline the process and allow you to enjoy delicious Grilled Lamb Lollipops with minimal stress.

How to Serve

Grilled Lamb Lollipops with Tzatziki Sauce are incredibly versatile and can be served in various ways, making them suitable for appetizers, main courses, or even buffet-style gatherings. Here are some serving suggestions to elevate your dining experience:

As an Appetizer:

• Elegant Finger Food: Serve the lamb lollipops individually on a platter, with small bowls of tzatziki sauce for dipping. The “lollipop” presentation makes them perfect for mingling and enjoying without utensils.
• Mini Skewers: For easier handling, thread 2-3 grilled lamb lollipops onto small skewers. Serve with tzatziki on the side for dipping. Garnish the platter with fresh herbs like rosemary or dill for an appealing presentation.
• Bite-Sized Portions: If you have larger rib chops, you can cut them into smaller portions after grilling to create more bite-sized appetizers. Serve with toothpicks and tzatziki for easy grabbing.

As a Main Course:

• Mediterranean Feast: Pair the lamb lollipops with classic Mediterranean side dishes for a complete and satisfying meal. Consider:
  • Greek Salad (Horiatiki): A refreshing salad with tomatoes, cucumbers, onions, olives, and feta cheese.
  • Roasted Lemon Potatoes: Potatoes roasted with lemon juice, garlic, and herbs.
  • Grilled Vegetables: Bell peppers, zucchini, eggplant, and onions grilled to perfection.
  • Pita Bread or Flatbread: Warm pita bread or flatbread for scooping up tzatziki and enjoying with the lamb.
  • Rice Pilaf or Couscous: Light and fluffy grain sides to complement the richness of the lamb.
• Elegant Plating: For a more formal presentation, arrange 2-3 lamb lollipops per plate. Spoon a generous dollop of tzatziki sauce alongside or drizzle it over the lamb. Garnish with fresh herbs and a lemon wedge.
• Family Style: Serve the grilled lamb lollipops on a large platter in the center of the table, allowing everyone to help themselves. Place bowls of tzatziki sauce and side dishes around the platter for a communal dining experience.

Beverage Pairings:

• Wine:
  • Red Wine: A medium-bodied red wine like a Greek Agiorgitiko, a Pinot Noir, or a Merlot pairs beautifully with lamb. The fruit-forward notes and smooth tannins complement the savory lamb without overpowering it.
  • Rosé Wine: A dry rosé, especially one with Mediterranean character, can be a delightful pairing, especially in warmer weather.
  • White Wine: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko can also work, particularly if you prefer white wine or are serving lighter side dishes.
• Beer:
  • IPA (India Pale Ale): The hoppy bitterness of an IPA can cut through the richness of the lamb and complement the grilled flavors.
  • Pale Ale: A balanced pale ale offers a more moderate hop profile and pairs well without being too overpowering.
  • Wheat Beer: A refreshing wheat beer, especially one with citrus notes, can be a good choice, particularly with the tzatziki sauce.
• Non-Alcoholic:
  • Sparkling Water with Lemon and Mint: A refreshing and light option that complements the Mediterranean flavors.
  • Iced Herbal Tea (Mint or Lemon Verbena): A cooling and flavorful choice, especially in summer.
  • Homemade Lemonade: Classic lemonade provides a bright and tangy counterpoint to the savory lamb.

By considering these serving suggestions, you can tailor the presentation and accompaniments of your Grilled Lamb Lollipops with Tzatziki Sauce to suit any occasion, from casual gatherings to more formal dinners.

Additional Tips

To ensure your Grilled Lamb Lollipops with Tzatziki Sauce are a resounding success, here are five additional tips to elevate your cooking and dining experience:

1. Enhance the Marinade: Don’t be afraid to experiment with the marinade to customize the flavor profile to your liking.
   • Spice it Up: Add a pinch of red pepper flakes or a dash of harissa paste to the marinade for a subtle heat.
   • Citrus Zest: Grate the zest of a lemon or orange into the marinade to enhance the citrus notes and add an extra layer of aroma.
   • Herbal Variations: Try using different fresh herbs like thyme, mint, or oregano in combination with rosemary, or substitute them entirely for a unique twist.
   • Red Wine Marinade: For a richer, deeper flavor, add 1/4 cup of dry red wine to the marinade. The tannins in the wine will also help tenderize the lamb.
2. Perfect Grilling Technique: Mastering the grilling technique is crucial for achieving tender and juicy lamb lollipops.
   • Control the Heat: Ensure your grill is preheated to medium-high heat. Avoid grilling over direct high heat for too long, as this can char the outside before the inside is cooked through. If your grill has different heat zones, use a hotter zone for searing and a cooler zone for indirect cooking if needed.
   • Don’t Overcrowd the Grill: Grill the lamb lollipops in batches if necessary to avoid overcrowding the grill. Overcrowding can lower the grill temperature and lead to steaming instead of searing.
   • Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately check the internal temperature of the lamb and ensure it reaches your desired level of doneness without overcooking.
3. Customize Your Tzatziki Sauce: Tzatziki sauce is incredibly versatile and can be adapted to suit your taste preferences.
   • Garlic Intensity: Adjust the amount of garlic to your liking. For a milder flavor, use only one clove or roast the garlic cloves before mincing. For a bolder flavor, add an extra clove or use raw garlic.
   • Herb Variations: While dill is traditional, you can add other fresh herbs like mint or parsley, or a combination of herbs, for a different flavor dimension.
   • Spice it Up (Tzatziki): Add a pinch of red pepper flakes or a dash of hot sauce to the tzatziki for a subtle kick.
   • Creamier Tzatziki: For an extra creamy tzatziki, add a tablespoon of sour cream or crème fraîche to the yogurt mixture.
4. Prepare Ahead for Convenience: Maximize efficiency by preparing components of the recipe in advance.
   • Marinade in Advance: Prepare the marinade a day or two ahead and store it in the refrigerator.
   • Tzatziki Ahead of Time: Tzatziki sauce tastes even better after the flavors have melded, so make it a day ahead and store it in the refrigerator.
   • Frenched Lamb Chops: If you are frenching the lamb chops yourself, do this ahead of time to save time on the day of cooking.
5. Leftover Lamb and Tzatziki Ideas: Don’t let any leftover lamb or tzatziki go to waste!
   • Lamb Wraps or Pitas: Slice leftover lamb and warm it gently. Serve in pita bread or wraps with leftover tzatziki, chopped tomatoes, cucumbers, and onions for a delicious lunch or light dinner.
   • Lamb Salad: Flake leftover lamb and toss it into a green salad with a lemon vinaigrette. Add crumbled feta cheese, olives, and cucumber for a Mediterranean-inspired salad.
   • Tzatziki Dip: Use leftover tzatziki as a dip for vegetables, pita chips, or crackers. It’s also a fantastic condiment for grilled chicken, fish, or falafel.
   • Storage: Store leftover grilled lamb in an airtight container in the refrigerator for up to 3 days. Store leftover tzatziki in an airtight container in the refrigerator for up to 3-4 days.

By incorporating these additional tips, you can further refine your Grilled Lamb Lollipops with Tzatziki Sauce, ensuring a consistently delicious and enjoyable dish every time you prepare it.

FAQ Section

Q1: Can I use a different cut of lamb if I can’t find rib chops?

A: While rib chops are ideal for lamb lollipops due to their tenderness and bone structure, you can use other cuts if necessary. Loin chops (also known as porterhouse or T-bone chops) or sirloin chops can be substituted. However, they may not have the same “lollipop” appearance. If using loin or sirloin chops, be mindful of grilling time as they might be slightly thicker and require a bit longer to cook through. Adjust grilling time based on thickness and desired doneness.

Q2: Can I make tzatziki sauce without Greek yogurt?

A: Authentic tzatziki sauce is traditionally made with Greek yogurt due to its thick texture and tangy flavor. However, if you don’t have Greek yogurt, you can use full-fat plain yogurt as a substitute. To achieve a thicker consistency similar to Greek yogurt, you can strain the plain yogurt through cheesecloth or a fine-mesh sieve lined with a coffee filter for a couple of hours in the refrigerator to remove excess whey. This will result in a thicker, creamier yogurt closer to Greek yogurt texture. Avoid using low-fat or non-fat yogurt as they will result in a thinner, less flavorful sauce.

Q3: How long should I marinate the lamb lollipops?

A: For optimal flavor and tenderness, marinate the lamb lollipops for at least 2 hours. Ideally, marinating overnight (8-12 hours) is recommended for the best results. Marinating for longer allows the flavors to penetrate the lamb deeply and helps to tenderize the meat. If you are short on time, even a 30-minute marinade will provide some flavor, but the longer the better. Avoid marinating for more than 24 hours as the lemon juice can start to break down the lamb excessively, potentially affecting the texture.

Q4: What is the best way to prevent tzatziki sauce from becoming watery?

A: The key to preventing watery tzatziki is to remove excess moisture from the cucumber. After grating the cucumber, place it in a clean kitchen towel, cheesecloth, or your hands and squeeze firmly to remove as much liquid as possible. Discard the liquid. This step is crucial as cucumbers are high in water content. Using full-fat Greek yogurt also helps, as it is naturally thicker than regular yogurt. Chilling the tzatziki sauce after preparation also allows it to thicken slightly and helps the flavors meld.

Q5: Can I grill the lamb lollipops indoors if I don’t have an outdoor grill?

A: Yes, you can absolutely grill lamb lollipops indoors using a grill pan or a cast-iron skillet. Preheat a grill pan or cast-iron skillet over medium-high heat until it is very hot. Lightly brush the pan with oil. Grill the lamb lollipops as you would on an outdoor grill, following the same grilling times and checking for doneness with a meat thermometer. Using a grill pan will give you those desirable grill marks. Ensure your kitchen is well-ventilated as grilling indoors can produce smoke. You can also broil the lamb lollipops in your oven. Place them on a baking sheet under the broiler, keeping a close eye on them to prevent burning, and flip halfway through cooking. Broiling will cook them quickly but may not provide the same smoky grilled flavor as outdoor grilling.

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