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