LEMON AND OREGANO LAMB CHOPS WITH TAHINI SAUCE

My exploration of Middle Eastern food continues with these juicy lamb chops with a lemon-herb rub. The chops are served with a tangy cucumber-tahini sauce and a side chopped salad called Fattoush.

LEMON AND OREGANO LAMB CHOPS

Freshly grated zest of 2 lemons

1 TBSP. chopped fresh oregano or 1 tsp. dried

1 1/4 tsp. 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

1/4 cup nonfat plain Greek yogurt

1/4 cup diced  seeded cucumber, peeled if desired

1/4 cup lemon juice

2 cloves garlic, minced

1 TBSP. chopped fresh parsley

1-3 TBSP. water

2 tsp. extra- virgin olive oil

Preheat oven to 400~

Combine lemon zest, oregano, 3/4 tsp. salt, and pepper in a small bowl. Rub the mixture onto both sides of the 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 tsp. salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.

Heat 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~ for medium-rare, 8 -14 minutes depending on the thickness. 

Serve the chops with the tahini sauce.

Recipe from Eating Well