by Cafe St Honoré in

This recipe is inspired by a recent family holiday to the wonderful sun-baked island of Crete. I'm using best end of lamb here but you can use gigot chops. I'm going to suggest you cook it a little more than medium. I usually like my chops rare but to be true to Crete, I think a more well-done chop works better with the tzatziki. It's good idea is to marinade the lamb in a little olive oil with thyme and fennel seeds the night before cooking.

Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4


Allow for 3 to 4 chops person - ask your butcher or stall-holder to French trim them

A few sprigs of thyme and marjoram

400g 10% full-fat natural Greek yoghurt - try Total, it’s very good, but a organic one is would be even better

1 medium-sized cucumber

1 small clove garlic, crushed

Good salt and pepper

A drizzle of olive oil – from Crete if you can

Half a lemon


Place a griddle on the hob to heat whilst you marinate the chops in olive oil, thyme and marjoram (reserve some of the herbs for garnish). Aim to get the griddle to a moderate heat.

Grate the cucumber into a bowl. Squeeze the water out of the cucumber and mix in the yoghurt and crushed garlic. Season with a little salt and pepper.

Remove the excess oil and herbs from the chops and place onto the griddle and cook for around 5 to 7 minutes on each side in total - check them as you go and turn frequently. Don't cook to well done stage, but don't cook too rare either.

At the end of cooking, season the chops and squeeze over the juice of half a lemon. Serve with a huge dollop of the yoghurt mix and garnish with some marjoram and thyme.