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  • 4servings
  • 45minutes
  • 284calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Freshly grated zest of 2 lemons

  2. 1 tablespoon(s) chopped fresh oregano or 1 teaspoon dried

  3. 1 1/4 teaspoon(s) kosher salt , divided

  4. Freshly ground pepper to taste

  5. 8 (1 1/2-1 3/4 pounds total) lamb loin chops , trimmed

  6. 1/4 cup(s) tahini (see Tip)

  7. 1/4 cup(s) nonfat plain yogurt , preferably Greek-style

  8. 1/4 cup(s) diced seeded cucumber , peeled if desired

  9. 1/4 cup(s) lemon juice

  10. 2 clove(s) garlic , minced

  11. 1 tablespoon(s) chopped fresh parsley

  12. 1 tablespoon(s) water

  13. 2 teaspoon(s) extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. Combine lemon zest, oregano, 3/4 teaspoon salt, and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.

  3. Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley, and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.

  4. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135 degrees F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

  5. Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)

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