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Greek Lamb Chops and Mint Yogurt Sauce

Greek Lamb Chops and Mint Yogurt Sauce
Photo: Iain Bagwell; Styling: Cindy Barr
Total time 15 mins

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

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


  • 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

Nutrition 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

How to Make It

  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.

Cook's 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.