BBQ Lamb Chops with Tzatziki
BBQ Lamb Chops with Tzatziki
Ingredients
For the BBQ Lamb Chops
- 2 racks of lamb, about 1 1/2 pounds each
- 2 tablespoons olive oil
- as needed Duce's Wild Texas Rub, or a salt, pepper, garlic blend
- as needed black pepper, freshly ground
- as needed charcoal, for grilling
- 1 bottle BBQ glaze or sauce
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1 garlic clove, minced
- 1 cucumber, seeded, grated, and drained
- as needed salt, to taste
Instructions
- 1
Trim any excess fat from the racks of lamb.
⏱️ 5 min
- 2
Coat the lamb generously on all sides with the olive oil.
⏱️ 2 min
- 3
Season the lamb generously on all sides with Duce's Wild Texas Rub (or your preferred salt, pepper, and garlic blend) and freshly ground black pepper.
⏱️ 3 min
- 4
Prepare your grill for indirect heat, aiming for a temperature of approximately 350°F. If using charcoal, place the charcoal on one side of the grill to create an indirect cooking zone.
⏱️ 10 min•🌡️ 350
- 5
Place the seasoned lamb racks on the grill grate, positioning them away from the direct heat of the coals. Cover the grill with its lid.
⏱️ 1 min•🌡️ 350
- 6
Cook the lamb for about 25 minutes, or until the internal temperature reaches 110–115°F. Use a meat thermometer to monitor the temperature.
⏱️ 25 min•🌡️ 350
- 7
Once the target internal temperature is reached, move the lamb from the indirect heat zone to the direct heat zone, positioning it directly over the hot coals.
⏱️ 1 min
- 8
Sear each side of the lamb for 1–2 minutes to develop a nice crust. Be careful not to overcook.
⏱️ 4 min
- 9
Brush the lamb generously with your chosen BBQ glaze or sauce. Allow the glaze to set on the lamb, covering the grill briefly if needed.
⏱️ 2 min
- 10
Remove the lamb from the grill and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, resulting in more tender meat.
⏱️ 10 min
- 11
While the lamb rests, prepare the Tzatziki sauce. In a medium bowl, combine the plain Greek yogurt, chopped fresh dill, chopped fresh mint, minced garlic clove, and the grated and drained cucumber. Mix well.
⏱️ 5 min
- 12
Season the Tzatziki sauce with salt to taste. Chill the Tzatziki sauce in the refrigerator until ready to serve.
⏱️ 10 min
- 13
After resting, slice the lamb racks into individual chops.
⏱️ 2 min
- 14
Serve the BBQ lamb chops immediately with the chilled Tzatziki sauce. Optionally, serve with a side salad and an additional drizzle of BBQ glaze.
Kitchen Tools
Nutrition Facts (per serving)
BBQ Lamb Chops with Tzatziki
For the BBQ Lamb Chops
- 2 racks of lamb, about 1 1/2 pounds each
- 2 tablespoons olive oil
- as needed Duce's Wild Texas Rub, or a salt, pepper, garlic blend
- as needed black pepper, freshly ground
- as needed charcoal, for grilling
- 1 bottle BBQ glaze or sauce
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1 garlic clove, minced
- 1 cucumber, seeded, grated, and drained
- as needed salt, to taste
Instructions
- 1
Trim any excess fat from the racks of lamb.
⏱️ 5 min - 2
Coat the lamb generously on all sides with the olive oil.
⏱️ 2 min - 3
Season the lamb generously on all sides with Duce's Wild Texas Rub (or your preferred salt, pepper, and garlic blend) and freshly ground black pepper.
⏱️ 3 min - 4
Prepare your grill for indirect heat, aiming for a temperature of approximately 350°F. If using charcoal, place the charcoal on one side of the grill to create an indirect cooking zone.
⏱️ 10 min•🌡️ 350 - 5
Place the seasoned lamb racks on the grill grate, positioning them away from the direct heat of the coals. Cover the grill with its lid.
⏱️ 1 min•🌡️ 350 - 6
Cook the lamb for about 25 minutes, or until the internal temperature reaches 110–115°F. Use a meat thermometer to monitor the temperature.
⏱️ 25 min•🌡️ 350 - 7
Once the target internal temperature is reached, move the lamb from the indirect heat zone to the direct heat zone, positioning it directly over the hot coals.
⏱️ 1 min - 8
Sear each side of the lamb for 1–2 minutes to develop a nice crust. Be careful not to overcook.
⏱️ 4 min - 9
Brush the lamb generously with your chosen BBQ glaze or sauce. Allow the glaze to set on the lamb, covering the grill briefly if needed.
⏱️ 2 min - 10
Remove the lamb from the grill and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, resulting in more tender meat.
⏱️ 10 min - 11
While the lamb rests, prepare the Tzatziki sauce. In a medium bowl, combine the plain Greek yogurt, chopped fresh dill, chopped fresh mint, minced garlic clove, and the grated and drained cucumber. Mix well.
⏱️ 5 min - 12
Season the Tzatziki sauce with salt to taste. Chill the Tzatziki sauce in the refrigerator until ready to serve.
⏱️ 10 min - 13
After resting, slice the lamb racks into individual chops.
⏱️ 2 min - 14
Serve the BBQ lamb chops immediately with the chilled Tzatziki sauce. Optionally, serve with a side salad and an additional drizzle of BBQ glaze.