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Lemon & Oregano Lamb Chops

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  • October 17, 2021

  • Dieta Efectiva

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  • Recipes

Lemon & Oregano Lamb Chops

Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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 degrees F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

Tips

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 Facts

Serving Size: 2 lamb chops & 3 tablespoons sauce
Per Serving:
269 calories; protein 23.3g; carbohydrates 7.2g; dietary fiber 1.4g; sugars 1.9g; fat 16.7g; saturated fat 3.7g; cholesterol 61.8mg; vitamin a iu 120.4IU; vitamin c 15.1mg; folate 38.4mcg; calcium 81.4mg; iron 2.1mg; magnesium 39.8mg; potassium 403.8mg; sodium 423mg; thiamin 0.3mg.
Exchanges:1/2 other carbohydrate, 3 lean meat, 2 fat

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