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Lemon & Oregano Lamb Chops

http://www.eatingwell.com/recipes/lemon_oregano_lamb_chops.html

From EatingWell:  January/February 2011, EatingWell One-Pot Meals

Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.

4 servings, 2 lamb chops & 3 tablespoons sauce each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 400°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°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

Nutrition

Per serving : 284 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 68 mg Cholesterol; 7 g Carbohydrates; 25 g Protein; 1 g Fiber; 429 mg Sodium; 432 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat

Tips & Notes