Greek Lamb Chops and Mint Yogurt Sauce

Photo: Iain Bagwell; Styling: Cindy Barr
Give lamb chops a Greek twist with the addition of fresh oregano and a minty yogurt sauce.

Yield:

4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 347
Fat 14.1 g
Satfat 4.9 g
Monofat 6.2 g
Polyfat 1.3 g
Protein 48.2 g
Carbohydrate 3.9 g
Fiber 0.1 g
Cholesterol 147 mg
Iron 4.5 mg
Sodium 347 mg
Calcium 86 mg

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

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. Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb.

Note:

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