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Photo: Iain Bagwell; Styling: Cindy Barr Photo by: Photo: Iain Bagwell; Styling: Cindy Barr

Greek Lamb Chops and Mint Yogurt Sauce

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

Cooking Light MAY 2011

  • Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)
  • Total: 15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 14.1g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 48.2g
  • Carbohydrate: 3.9g
  • Fiber: 0.1g
  • Cholesterol: 147mg
  • Iron: 4.5mg
  • Sodium: 347mg
  • Calcium: 86mg
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Greek Lamb Chops and Mint Yogurt Sauce Recipe

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