Recipe Corner: Grilled Garlic Mint Lamb Chops with Cucumber Zucchini Tzatziki 


By Christine Vartian Datian


Grilled Garlic Mint Lamb Chops with Cucumber Zucchini Tzatziki

8 loin lamb chops (1” inch thick)

8-10 cups mixed greens lightly tossed with lemon juice, salt, black pepper and olive oilLamb-Chops_575


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1/2 medium white onion, grated

3 cloves garlic, grated

2 tablespoons olive oil

2 tablespoons each fresh chopped mint and rosemary

1/4 cup dry white wine

1/4 cup pomegranate or cranberry juice

1 tablespoon Dijon mustard

1/2 teaspoon each dried basil and oregano

Kosher salt and black or white pepper (to taste)


Mix the marinade in a medium bowl and pour over lamb chops in a shallow casserole dish.  Cover and marinate for 15-30 minutes or overnight.  Grill lamb chops for 2-3 minutes on each side or until desired.  On four serving plates, arrange the lamb chops on top of tossed mixed greens and serve with the Cucumber Zucchini Tzatziki as a side dish or a salad on the plate.


Cucumber Zucchini Tzatziki


2 large cucumbers or 1 English cucumber, seeded and grated

2 medium zucchini, seeded and grated

2 1/2 cups plain white or Greek yogurt (more to taste)

2-3 cloves garlic, grated

Juice of 1 or 2 lemons (to taste)

2 tablespoons olive oil

1 teaspoon Kosher or sea salt

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh dill

1/2 teaspoon paprika (Spanish or Hungarian)

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes


Finely chopped fresh parsley and green onions (as garnish)

1/2 medium carrot, shredded (as garnish)


Combine and mix all ingredients in medium bowl or a food processor until well blended; adjust seasonings and add more lemon juice or olive oil as needed; cover and chill until ready to use.  Top with parsley, green onions and shredded carrot when ready to serve, and drizzle with extra olive oil and paprika.


Serves 4.


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Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines for over a decade.



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