Grilled Lamb & Naan Mezze Platter

Grilled Lamb & Naan Mezze Platter

10 mins
2 hrs
20 mins

Choose your own mouth-watering adventure with this sharable greek-inspired feast. Filled with complex, bright and savory flavors, this grilled Mediterranean-inspired mezzo platter has it all. Juicy, seared lamb, crunchy veggies and a charcuterie-style lineup of creamy dips and accompaniments made to scoop up with bubbly homemade naan.  


This recipe was created by our partner, @hangryinlove


They made this recipe on our Char‑Broil® 2-Burner Tabletop Gas Griddle, but you can make it on your own grill or griddle.


For the grilled lamb

  • 2.5 pounds bone-in lamb loin chops, cut 2 inches thick
  • 16 oz nonfat yogurt
  • 2 tablespoons olive oil
  • 4-5 garlic cloves
  • 1 teaspoon cinnamon
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne
  • 1 teaspoon salt, plus more for seasoning
  • 1 teaspoon pepper, plus more for seasoning

For the grilled naan

  • 1 1/2 teaspoon active dry yeast
  • 1 teaspoon granulated white sugar
  • 1/2 cup water, warm
  • 1/2 cup whole milk, warm
  • 1/2 cup plain whole milk yogurt
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • > grapeseed oil

For the platter

  • > Tzatziki Sauce
  • > Hummus
  • > Tomato & Garlic Confit
  • > Cucumber Spears
  • > Carrot Sticks
  • > Celery Sticks
  • > Feta block, cubed
  • > Kalamata Olives


Step 1 Of 22
Bring the lamb to room temperature, then season all sides with salt and pepper, to taste.
In a large bowl, combine the yogurt, olive oil, garlic, cinnamon, cumin, paprika, coriander, cayenne, salt and pepper.
Submerge the lamb chops completely in yogurt marinade. Cover and chill for at least 2 hours, overnight is best.
Preheat the grill to medium-high.
Remove any excess yogurt marinade from the lamb.
Place the lamb on the hot griddle and cook for 5 minutes on each side.
Render the fat side for 1 to 2 minutes.
Remove from the grill and let rest for at least 5 minutes.
Thinly slice the lamb.
In a large bowl, lightly whisk together yeast, sugar, water and milk.
Let sit until the yeast is foamy and fragrant, at least 5 minutes.
Add the yogurt and combine before mixing in the flour and salt.
Knead dough until smooth, about 3 minutes.
Transfer dough to a greased bowl, cover with plastic wrap and let rest for at least an hour, at room temperature.
Divide dough into 8 pieces. Roll each piece to about ¼ inch thickness.
Brush the top of the dough with oil and place it on the hot griddle, oiled-side down.
Cook until dough puffs up, about 2 minutes.
Brush the top of the dough with more oil, then flip and cook for another 2 minutes.
Remove from the grill and repeat until all of the dough is gone.
Top with sea salt and cut into quarters.
Plate the lamb and naan with tzatziki sauce, hummus, tomato and garlic confit, cucumber spears, carrot sticks, celery sticks, cubed feta and kalamata olives.
Serve, share and enjoy!
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