|Photo: Lemon & Oregano Lamb Chops Recipe|
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon & Oregano Lamb Chops Recipe. Enjoy the Arabic Cuisine and learn how to make Lemon & Oregano Lamb Chops.
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
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
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.
Tips & Notes
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.
Per serving: 284 calories; 17 g fat ( 4 g sat , 8 g mono ); 68 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 429 mg sodium; 432 mg potassium.
Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat
From EatingWell: January/February 2011,
More Arabic Food Recipes:
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Save and share Lemon & Oregano Lamb Chops Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.