|Photo: Lemon & Oregano Lamb Chops Recipe|
4 servings, 2 lamb chops & 3 tablespoons sauce each
Active Time: 30 minutes
Total Time: 45 minutes
Freshly grated zest of 2 lemons
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4 teaspoons kosher salt, divided
Freshly ground pepper to taste
8 lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
1/4 cup tahini (see Tip)
1/4 cup nonfat plain yogurt, preferably Greek-style
1/4 cup diced seeded cucumber, peeled if desired
1/4 cup lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1-3 tablespoons water
2 teaspoons 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.
Tips & Notes:
Make Ahead Tip: 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.
Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
Per serving: 284 calories; 17 g fat ( 4 g sat , 8 g mono ); 68 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 429 mg sodium; 432 mg potassium.
Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat
From EatingWell: January/February 2011,
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