recipes

Tuesday, May 3, 2016

LEMON LAMB CHOPS







  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 1 1/4 teaspoons salt, divided
  • Freshly ground pepper to taste
  • 8 lamb loin chops , trimmed
  • 1/4 cup tahini (see below)
  • 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

PREPARATION

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.

  • **: 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.
  • ** Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets  near other nut butters.

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