Low Carb Greek Lamb and Tzatziki Plate
How to Make It
Step 1
Lay a lamb shank chop on a flat surface and season both sides with the first amounts of salt and pepper, garlic, ginger, and oregano.
Step 2
Heat the first amount of olive oil in a small pan over medium heat. Place the lamb shank in the oil and put a lid on the pot. Cook the lamb “low and slow” for up to 6-7 minutes per side for a medium-rare to medium chop. When you flip the lamb, squeeze the first amount of lemon juice over the lamb. You may cook the lamb to well-done if you prefer, but lamb is best served on the rare side. Leave the lamb in the pan to cool off the heat so the juices can collect.
Step 3
To make the tzatziki sauce, combine the greek yogurt with finely diced cucumber, grated garlic, red wine vinegar, second amounts of salt and pepper, chopped dill, and final amount of lemon juice.
Step 4
To arrange your plate, slice your grape tomatoes in half and set them on one side. Spread the tzatziki sauce over the main part of the plate, or you may serve it on the side. Arrange the lamb shank chop partially on the tzatziki and follow up by pouring the excess juices from your pan over the lamb.
Ingredients
- Lamb Chops, Leg, Center Slice, Visible Fat Eaten – 6 ounce
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Garlic, Powder – ¼ teaspoon
- Ginger, Ground – ¼ teaspoon
- Oregano, Dried – ½ teaspoon
- Olive Oil – 2 teaspoon
- Lemon Juice, Fresh – ¼ each – juice from one lemon
- Greek Yogurt, Plain, Premium – 4 tablespoon
- Cucumber, Raw, With Peel – ½ ounce
- Garlic – 1 clove
- Olive Oil – 2 teaspoon
- Red Wine Vinegar – ¼ teaspoon
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Dill Weed, Fresh – ½ teaspoon, whole pieces
- Lemon Juice, Fresh – ¼ each – juice from one lemon
- Grape Tomato – 5 grape