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Lemon and Oregano Lamb Chops
Lemon and Oregano Lamb Chops
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Ingredients
Freshly grated zest of 2 lemons
1 tsp dried oregano
1 1/4 tsp kosher salt, divided
Freshly ground pepper to taste
8 Wholesome Farms Direct Source-Verified Lamb Loin Chops
1/4 cup tahini
1/4 cup nonfat plain greek yogurt
1/4 cup diced seeded cucumber
1/4 cup lemon juice
2 cloves garlic, minced
1 tbsp chopped fresh parsley
1-3 tbsp water
2 tsp extra-virgin olive oil
Directions
Preheat oven to 400°F.
Mix lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl.
Massage the mixture onto both sides of lamb chops.
Refrigerate for 10 minutes to 1 hour.
Meanwhile, mix tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl.
Add water to thin the sauce and whisk to desired consistency.
Heat oil in a ovenproof skillet over medium-high heat.
Add the lamb chops.
Cook about 2 minutes until browned on one side.
Turn them over and transfer the pan to the oven.
Roast 8 to 14 minutes until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare.
Serve the chops with the tahini sauce.
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