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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1 teaspoon salt
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¼ teaspoon black pepper
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4 lamb rib chop
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2 Persian cucumbers
Tools
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tongs
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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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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 Roasting Rack
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June Oven
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Preferences
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. Juice the lemon directly into the medium bowl with a citrus juicer.
1 lemon
citrus juicer
Add the remaining seasonings
Add the oil, salt and pepper and whisk to combine.
3 tablespoons extra-virgin olive oil
measuring spoons
1 teaspoon salt
¼ teaspoon black pepper
Add the lamb
Add the lamb chops and toss to coat. If desired, cover and marinate in the refrigerator for up to 1 hour.
tongs
4 lamb rib chop
Arrange the lamb
Arrange the lamb chops bone-side down on the June Roasting Rack set in the June Pan. Pour any remaining seasoning over the chops.
June Pan
June Roasting Rack
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 jack. Roast until the lamb is cooked to your preference, about 13-18 minutes. June will notify you when the lamb is ready.
June Oven
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.
4 sprigs 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. Juice the lemon directly into the bowl with a citrus juicer.
Finish the tzatziki
Add the crushed garlic, oil and salt to the bowl. Mix with a spatula until evenly incorporated.
spatula
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon crushed garlic
Rest and serve
Remove the lamb from the June Oven and let rest for 5 minutes. Serve with tzatziki.
