YOGHURT-based sauces are found in many cuisines around the world.

Two of the most commonly known yoghurt-based sauces are tzatziki (often seen as an accompaniment to grilled meats in Greece) and raita (as an accompaniment to Indian curries).

These two sauces are basically similar, aside from some simple variations, and have a common purpose - to provide a refreshing and cooling meal component.

And the very refreshing characteristic of these easy-to-make sauces makes them perfect for summer, when a barbecue might be on the family agenda.

Of course, there are lots of other ways to use these delicious accompaniments, too, not least of all as a dipping sauce for vegetables.

In this classic Greek pairing, dill is used two ways: first in a garlic-infused marinade for the lamb, and then in the cooling yoghurt sauce.

The recipe is easily extended by adding more yoghurt and cucumber and adjusting the other ingredients according to taste.

GRILLED LAMB CHOPS WITH TZATZIKI SAUCE

    The Sauce
  • 3/4 cup plain yoghurt
  • 1 tbspn fresh lemon juice
  • 1 tspn dried dill or 1 tbspn chopped fresh dill fronds
  • 2 tspns minced garlic
  • 1/2 small cucumber, peeled, seeded and finely chopped
  • Salt and freshly ground black pepper, to taste
    The lamb
  • 4 mid-loin lamb chops
  • 3 tbspns extra virgin olive oil
  • 1 tspn dried dill or 1 tbspn chopped fresh dill fronds
  • 6 cloves garlic, bruised with blade of a large knife to crack the cloves
  • 1/2 tspn crushed red chilli flakes
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste

To make the sauce: In a medium bowl, combine the yoghurt, lemon juice, dill, garlic and cucumber, and season with salt and pepper.

Cover sauce with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

To prepare the lamb: Put the lamb chops into a baking dish and drizzle with oil.

Add the dill, garlic, red chilli flakes and lemon juice. Season the meat generously with salt and pepper and turn each chop to coat with the marinade.

Cover the dish with plastic wrap and let it sit at room temperature for 1 hour.

Heat a gas grill or barbecue to medium-high heat, or heat an oiled grill pan over medium-high heat.

Cook the lamb, turning occasionally, until it has reached desired temperature, 4-6 minutes for medium rare.

If using a pan on the stovetop, cook, turning occasionally, until the three sides of the lamb are browned, about 5 minutes. Transfer to a pre-heated 220C oven and cook until nearly medium rare, about 3 minutes more.

Transfer the lamb to a platter and let rest for 5 minutes.

Serve the chops with the tzatziki sauce and steamed green vegetables or a fresh green salad.

AVOCADO TZATZIKI

Add a tablespoon of fresh lemon juice, half a cup of extra virgin olive oil, 1 teaspoon minced garlic and a teaspoon of salt to 2 cups of plain yoghurt.

Add a cup of peeled, seeded and grated cucumber.

Peel and dice 1 large avocado and mix into the yoghurt. Chill for at least one hour.