Lemon & Oregano Lamb Chops
Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.
4 servings, 2 lamb chops & 3 tablespoons sauce each
- Freshly grated zest of 2 lemons
- 1tablespoon chopped fresh oregano or 1 teaspoon dried
- 1 1/4teaspoons kosher salt, divided
- Freshly ground pepper to taste
- 8lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
- 1/4cup tahini
- 1/4cup nonfat plain yogurt, preferably Greek-style
- 1/4cup diced seeded cucumber, peeled if desired
- 1/4cup lemon juice
- 2cloves garlic, minced
- 1tablespoon chopped fresh parsley
- 1tablespoons water
- 2teaspoons extra-virgin olive oil
- Preheat oven to 400°F.
- Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.
- Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.
Tahini is a thick paste of ground sesame seeds with a nutty flavor.
Prepare sauce (Step 3), cover and refrigerate for up to 3 days. Prepare rub and rub onto lamb chops (Step 2) and refrigerate for up to 1 hour.
Per serving (recipe makes 4 servings, 2 lamb chops & 3 tablespoons sauce each)
|Mono Saturated Fat||8g|