Grilled Marinated Lamb Chops With Cool Cucumber Relish

Grilled lamb chops are reminiscent of spring, though now tender young chops are available all year around. The cucumber relish is a perfect foil for the lamb, as well as chicken or fish if you desire. Grilling adds flavor to the lamb, which is good since we've eliminated trigger-ingredient onions greatly reduced the wine and garlic in the marinade.

  • 2 tablespoons olive oil
  • 1/3 cup light soy sauce
  • 1/2 cup dry white wine (as tolerated)
  • 1/2 teaspoon chopped garlic (as tolerated)
  • 1 teaspoon dried oregano
  • 6 large loin lamb chops, visible fat removed
  • 1 cups fine chopped seedless or English cucumber
  • 2 tablespoons rice vinegar (as tolerated)
  • 1 tablespoons olive oil
  • 2 tablespoons fresh chopped dill or 2 teaspoon dried dill
  • 1/4 teaspoon salt, or to taste
  1. Make the marinade: combine oil, soy sauce, wine, garlic (if using), and oregano in a small bowl and whisk well.
  2. Arrange the lamb chops in a glass or ceramic dish and pour the marinade over the lamb chops and turn the chops to coat.
  3. Cover the dish with plastic wrap and chill, turning two or three times for 4 hours up to two days
  4. Make relish: Combine all the relish ingredients in a glass or ceramic bowl and toss well
  5. Heat grill to medium high. Cook the lamb about 5 minutes per side for medium rare
  6. Serve chops hot with cucumber relish on the side.

Serves 6