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.