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    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.


    • 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


    Step 1
    Preheat oven to 400°F.
    Step 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.
    Step 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.
    Step 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: 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.

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