Lemon & Oregano Lamb Chops

3 Reviews
From: EatingWell Magazine January/February 2011

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.

Ingredients 4 servings

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  • Freshly grated zest of 2 lemons
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 1 1/4 teaspoons kosher salt, divided
  • Freshly ground pepper to taste
  • 8 lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
  • 1/4 cup tahini (see Tip)
  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 2 lamb chops & 3 tablespoons sauce
  • Per serving: 269 calories; 17 g fat(4 g sat); 1 g fiber; 7 g carbohydrates; 23 g protein; 38 mcg folate; 62 mg cholesterol; 2 g sugars; 0 g added sugars; 120 IU vitamin A; 15 mg vitamin C; 81 mg calcium; 2 mg iron; 423 mg sodium; 404 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate, 3 lean meat, 2 fat

Reviews 3

July 18, 2013
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By: nalvarez
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
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By: EatingWell User
tasty and easy Very easy to make and very tasty. The sauce would be good with other meats.
August 21, 2011
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By: sarah
Delicious! Easy! Loved this recipe, my teenagers loved it too. Pros: Delicious, easy, many on-hand ingredients Cons: Lamb is not inexpensive