Grilled Lamb Chops with Tzatziki

In case I haven't already mentioned this fact my daughter is back in town for the summer from university in Vancouver. Yay!!! We decided...or perhaps I decided... that it would be nice to touch base once a week and have a nice dinner, good conversation and perhaps a movie. It is so nice to have her back in K-town for these next few months. The other good thing is that she will keep me on the right track as far as eating healthy meals goes. I do fall off the bandwagon every once in a while when left to my own devices! Seeing as she is studying to be a dietician she can consider me her first case! It is nice to catch up and have a "girls night in" as well!!!

Anthony Sedlak is a fellow British Columbian hailing from Vancouver. In June 2006, he participated in and won the "Superstar Chef Challenge" on the Canadian Food Network. As part of his win his new series "The Main" was developed. Whenever I can catch his show on television I am always impressed by his delicious and flavourful recipes. Since my daughter is living on the coast for the most part these days it is fitting that I should make a dish from a Vancouverite.

What follows is Anthony's recipe for grilled lamb chops that are so chocked full of flavour. He serves these with a classic homemade tzatziki sauce. I also added a nice green salad topped with grilled asparagus and a new potato and mint salad. For dessert...grilled pineapple in a rum/butter sauce. Just a simple fare but worthy of the barbeque grill. I had wanted little "lollipop" chops to serve my guest, but when I asked the butcher for chops he gave me what I asked for. I just thought that since the rack of lamb had the bone attached I would have something to hold on to. Oh well...I will know for next time that I have to be more specific and ask for the bone to stay. Bone or no bone it did not affect the flavour of these chops which was superb!!!

**Grilled Lamb Chops with Tzatziki**

Lamb and Marinade

3 medium cloves garlic, minced
3 T fresh rosemary, chopped
1/3 cup chopped parsley (about 1/2 bunch)
2 T Dijon mustard
1/3 cup olive oil
1/2 tsp pepper
2 racks of lamb, each cut into 6 chops
1 lemon, squeezed for juice
coarse sea salt

Tzatziki

2 cups greek or whole milk yogurt, drained (500 ml)
1/2 medium english cucumber, peeled and grated
pinch salt
1 small glove garlic, finely minced
handful chopped fresh mint
coarse salt and freshly cracked black pepper, to taste

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Lamb and Marinade:

To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least on hour
Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking. Remove from heat and let rest.

For tzatziki:

Hang yogurt in sieve or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.

Very lightly salt grated cucumber and let hang in same manner.

Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. Season to taste with salt and pepper.

Serves 4