Lemon-Garlic Lamb Chops with Yogurt Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon dried oregano
- 1/4 cup fresh lemon juice
- 1 tablespoon water
- 3 tablespoons olive oil
- 1 cup plain yogurt
- 2 tablespoons chopped fresh mint
- 1 garlic clove, minced
- 2 large garlic cloves, chopped
- Carbohydrate 5 g(2%)
- Cholesterol 95 mg(32%)
- Fat 51 g(79%)
- Fiber 0 g(1%)
- Protein 19 g(38%)
- Saturated Fat 20 g(100%)
- Sodium 94 mg(4%)
- Calories 561
PreparationMake sauce: Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste. Prepare chops while yogurt drains: Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops. Serve chops with yogurt sauce. Cooks' note:· Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
PreparationMake sauce: Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste. Prepare chops while yogurt drains: Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops. Serve chops with yogurt sauce. Cooks' note:· Yogurt sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
