2 tablespoons fresh lemon juice
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
8 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
Sauce
1/2 cup plain Greek yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 garlic clove, minced
Combine the first 3 ingredients in a small bowl.
Sprinkle lamb with 1/4 teaspoon salt and pepper; rub with oregano mixture.
Heat a large skillet over high heat. Add oil to pan, swirling to coat.
Add lamb, and cook for 3 minutes on each side or until desired degree of doneness.
Let stand for 5 minutes.
Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb.
Notes: I used 2 Lamb Steaks as a substitute for the Lamb Loin Chops. In addition, Greek Yogurt created a thicker sauce, which was my preference.
Cooking Light May 2011
Notes: I used 2 Lamb Steaks as a substitute for the Lamb Loin Chops. In addition, Greek Yogurt created a thicker sauce, which was my preference.
Cooking Light May 2011
