Lemon and Oregano Lamb Chops

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

1. Preheat oven to 400°F.
2. Mix lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl.
3. Massage the mixture onto both sides of lamb chops.
4. Refrigerate for 10 minutes to 1 hour.
5. Meanwhile, mix tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl.
6. Add water to thin the sauce and whisk to desired consistency.
7. Heat oil in a ovenproof skillet over medium-high heat.
8. Add the lamb chops.
9. Cook about 2 minutes until browned on one side.
10. Turn them over and transfer the pan to the oven.
11. Roast 8 to 14 minutes until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare.
12. Serve the chops with the tahini sauce.