Lamb chops with mint, rosemary and Blanche de Chambly, accompanied by homemade tzatziki


Preparation: 20 minutes (excluding time for marinade)

Cooking time: 10-12 minutes

4 servings



  • 8 lamb chops
  • 1 bunch of fresh mint
  • 3 fresh rosemary branches
  • 1 bottle of Blanche de Chambly (750 ml)
  • 3 tablespoons salted herbs from Bas-du-Fleuve region
  • 1 finely chopped garlic clove
  • 3 tablespoons olive oil
  • Freshly ground pepper


Tzatziki sauce:

  • 7 tablespoons plain yogurt
  • 2 tablespons chopped mint
  • 2 tablespoons chopped parsley
  • 1 finely chopped garlic clove
  • 1/4  cup peeled seedless cucumber, finely chopped 



  • 6 tablespoons of bread crumbs
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh mint
  • 1 tablespoon dried italian herbs


Preparation :

  • Place lamb chops in a large airtight container.
  • Chop mint loosely and pound with back of knife to release the aromas.
  • In a large bowl, gently mix Blanche de Chambly, fresh mint, garlic and salted herbs from the Bas-du-Fleuve region (be careful: the beer will foam when it comes in contact with the salted herbs from Bas-du-Fleuve!)
  • Pour the mix on the chops.
  • Split rosemary branches in half, pound with back of knife and place on top of the meat. 
  • Pour a generous dash of olive oil and pepper generously.
  • Close the airtight container and shake it to blend together.
  • Place in refrigerator for 24 hours.
  • Heat BBQ at medium-high temperature. Prepare crust mix. 
  • Drain the chops and coat them generously with the bread crumbs mix.
  • Heat on the BBQ (make sure to check the meat often!) The oil in the mix could burn the chops. 
    Important:  this meat is best when served pink...
  • Serve this meal with the homemade tzatziki sauce and your favorite side dish.


Photo and recipe : Philippe Allard and Samuel Joubert,