Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 8 free-range lamb chops, deboned
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 T olive oil
- Sea salt and freshly ground black pepper, to taste
- For the beetroot tzatziki, mix:
- 1 beetroot, finely grated
- 3 Israeli cucumbers, finely grated
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 1 cup Greek yoghurt
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Rub the lamb chops with the rosemary, olive oil, salt and black pepper. Roll each lamb chop to form a circle and skewer with soaked wooden kebab sticks to resemble lollipops.
Grill the chops for 6 minutes on each side or until cooked medium or to your liking.
Serve with the beetroot tzatziki.
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