Grilled lamb chops with oregano vinaigrette and radish tzatziki

This recipe is from Bobby Flay's Grilling for Life. I'm trying to make the most of what's left of this year's grilling season. Lamb chops (he calls for rib chops, I used shoulder chops) are simply seasoned with salt and pepper and seared on the grill. The hot lamb chops are topped with a vinaigrette of fresh oregano, garlic, red wine vinegar, honey, olive oil, salt and pepper. Radish tzatziki is a twist on an old favorite. The recipe uses ingredients that are fairly traditional, but instead of shredded cucumber, this sauce calls for finely grated radish. Make sure to squeeze all the moisture out of your radish before you put it in the sauce. I had no idea that so much bright pink juice would leak out of radishes when they're shredded! The combination of the smoky lamb, slightly sweet vinaigrette and tzatziki with the bite of radish was amazing. I will definitely be repeating this recipe in the near future.