Rosemary Lamb Chops with Tzatziki
Ingredients
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3 sprigs rosemary
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1 lemon
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3 tablespoons extra-virgin olive oil
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4 lamb loin chops
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1 teaspoon salt
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¼ teaspoon black pepper
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2 Persian cucumbers
Tools
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tongs
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garlic crusher
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medium bowl
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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pastry brush
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liquid measuring cup
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grater
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zester
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citrus juicer
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June Food Thermometer
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven for the Meat Preset for Lamb Chops using the button below.
June Oven
Pick the rosemary
Pick the leaves from the rosemary sprigs by pinching the ends of the stems with one hand and stripping the leaves off the stems with the fingers of your other hand. Chop the leaves roughly with a knife. Add to a medium bowl.
3 sprigs rosemary
chopping board
knife
medium bowl
Juice the lemon
Slice the lemon in half crosswise and trim the ends. Juice the lemon directly into the medium bowl with a citrus juicer.
1 lemon
citrus juicer
Add the oil
Pour the olive oil in the bowl with the lemon juice and rosemary.
3 tablespoons extra-virgin olive oil
measuring spoons
Season the lamb
Arrange the lamb chops on a June Pan. With a brush or spoon, coat the seasoning on both sides of the chops. Pour any remaining seasoning over the chops.
4 lamb loin chops
pastry brush
June Pan
tongs
Add the salt and pepper
Sprinkle the salt and pepper on both sides of the lamb chops.
1 teaspoon salt
¼ teaspoon black pepper
Insert the June Food Thermometer
Insert the June Food Thermometer into the middle of the thickest chop, avoiding any bones. Set cooking preferences using the button below.
June Food Thermometer
Roast the lamb
Place the lamb on the middle shelf of the June Oven. Plug the June Food Thermometer into the closest jack. June will notify you when the lamb is ready.
Grate the cucumber
Trim the ends off the cucumbers and grate them on the large holes of a grater.
2 Persian cucumbers
grater
Start the tzatziki
Place the yogurt in a large bowl. Add the grated cucumber to the yogurt.
2 cups Greek yogurt
large bowl
liquid measuring cup
grated cucumber
Chop the mint
Pick the mint leaves from the stems. Stack the mint leaves in a pile, pinching them together. Roughly chop the mint and add it to the yogurt.
½ bunch mint
Zest the lemon
Zest the lemon with a zester or the fine holes of a grater and add the zest to the tzatziki.
1 lemon
zester
Juice the lemon
Slice the zested lemon in half crosswise and trim off the ends. Juice the lemon directly into the bowl with a citrus juicer.
Crush the garlic
Crush the garlic with a garlic crusher, mortar and pestle or knife and add it to the tzatziki.
2 garlic cloves
garlic crusher
Finish the tzatziki
Add the salt and oil to the bowl. Mix with a spatula until evenly incorporated.
spatula
2 tablespoons extra-virgin olive oil
½ teaspoon salt
Rest and serve
Remove the lamb from the June Oven and rest for 5 minutes before serving. Serve the chops with the tzatziki.
