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
How to Make It
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.
Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb.
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.
So good. The sauce is tasty but the lamb chops themselves are so delicious I don't think you really need it. If I were to make this for a dinner party I would make the sauce for a fancy factor. Next time I make it just for my family I will probably skip it.
Perfect. Served with minted couscous and a greek salad. This will be made again. I added half cup white wine to the drippings and a couple of TBs butter for a quick sauce over the top. Added extra lemon to the yogurt sauce. It was all yummy.
Supereasy, great for weeknight supper. Made to recipe except let chops marinate about 20-30 min while we prepped the rest of the meal. Served with couscous and a chopped salad with non-fat Greek dressing. Very good.
Very simple, fast and tasty lamb recipe. I used dried oregano and Greek yogurt. My chops were a little thick, so I did need to finish them in the oven after searing. Served with a side salad. I would make these again and would feel comfortable serving them to guests.
Sooo good! I made 4 chops for the 2 of us, but made the full amount of sauce, and seasoning for the lamb, adding a couple tablespoons of EVOO. After I spooned out enough for the lamb, I boiled and added cut up fingerling potatoes to make Greek potato salad. After sauteing the lamb (3 min per side was perfect), I chopped up cabbage (baby savoy, but you could use any green) and sauteed it in the lamb drippings, with the garlic and oregano that fell off. Then, after feasting, I added the remaining yogurt sauce (I used Greek yogurt) to the remaining potato salad. I'll be the envy of the office at lunchtime tomorrow, too bad there's no leftover lamb ;-)
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