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Lemon & Oregano Lamb Chops

Lemon & Oregano Lamb Chops
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 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
  • 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
Instructions
  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.

 

Tip

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.

Nutritional Information

Makes: 4 servings, 2 lamb chops & 3 tablespoons sauce each
  • Calories284
  • Fat17 g
    • Saturated fat4 g
  • Cholesterol68 mg
  • Carbohydrates7 g
    • Dietary fiber1 g
  • Protein25 g
  • Sodium429 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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