Photo: Iain Bagwell; Styling: Cindy Barr
Recipe from Cooking Light

Give lamb chops a Greek twist with the addition of fresh oregano and a minty yogurt sauce.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh oregano
  • 2 garlic cloves, minced
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • 1/2 cup plain fat-free yogurt
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced

Preparation

Total: 15 Minutes

  1. 1. Combine the first 3 ingredients in a small bowl. Sprinkle lamb with 1/4 teaspoon salt and pepper; rub with oregano mixture. Heat a large skillet over high heat. Add oil to pan, swirling to coat. Add lamb, and cook for 3 minutes on each side or until desired degree of doneness. Let stand for 5 minutes.
  2. 2. Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb.

Notes

If you have trouble finding the right size lamb loin chops, ask the butcher to cut them to the size you need. For a thicker sauce, use Greek-style yogurt.

Hannah Klinger,
May 2011