1/4 cup nonfat plain yogurt, preferably Greek-style
1/4 cup diced seeded cucumber, peeled if desired
1/4 cup lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1-3 tablespoons water
2 teaspoons extra-virgin olive oil
Preheat oven to 400 °F.
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.
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.
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.
Make Ahead Tip: Prepare sauce (Step 3), cover and refrigerate for up to 3 days. Prepare rub and rub onto lamb chops (Step 2) and refrigerate for up to 1 hour.
Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
Never tried Lamb
My boyfriend can't stop talking about this since I made it 4 days ago. Everything about this was divine from the juicy lmb itself, the way it's cooked (seared and baked) and that super delicious sauce. Winner.
Pros: Meat is delicious, sauce is outstanding
Cons: bones, but that has nothing to do with the recipe
December 11, 2011
By: EatingWell User
tasty and easy
Very easy to make and very tasty. The sauce would be good with other meats.
August 21, 2011
Loved this recipe, my teenagers loved it too.
Pros: Delicious, easy, many on-hand ingredients
Cons: Lamb is not inexpensive