Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 7

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

Hannah Klinger
Recipe by Cooking Light May 2011

Gallery

Iain Bagwell; Styling: Cindy Barr

Recipe Summary

total:
15 mins
Yield:
4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Chef'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.

Nutrition Facts

347 calories; fat 14.1g; saturated fat 4.9g; mono fat 6.2g; poly fat 1.3g; protein 48.2g; carbohydrates 3.9g; fiber 0.1g; cholesterol 147mg; iron 4.5mg; sodium 347mg; calcium 86mg.
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