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Lamb loin chops look like miniature T-bone steaks and are much leaner than lamb shoulder chops. If you can't find them, you can substitute 2 (4-ounce) beef tenderloin steaks.

Laraine Perri
Recipe by Cooking Light May 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 2 (serving size: 2 chops and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 1 garlic clove in half. Rub cut sides of garlic evenly over lamb chops. Combine 2 teaspoons oil, coriander seeds, and thyme in a small bowl. Rub spice mixture evenly over lamb chops. Let stand 8 minutes.

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  • Mince remaining garlic clove. Sprinkle minced garlic with 1/8 teaspoon salt; mash with the side of a knife to form a paste. Combine garlic paste, remaining 2 teaspoons oil, juice, mint, honey, red pepper, and yogurt in a small bowl.

  • Heat a grill pan over medium-high heat. Remove lamb chops from marinade; discard marinade. Sprinkle lamb chops with remaining 3/8 teaspoon salt and black pepper. Coat pan with cooking spray. Add lamb chops to pan; grill 3 minutes on each side or until desired degree of doneness. Serve with yogurt mixture.

Nutrition Facts

376 calories; fat 20.8g; saturated fat 5.9g; mono fat 10.8g; poly fat 1.6g; protein 37g; carbohydrates 9g; fiber 1g; cholesterol 97mg; iron 2mg; sodium 594mg; calcium 101mg.
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