Mediterranean Lamb Chops
This dish is a great option for a hearty and flavorful meal that can be served with a side of vegetables or a salad for a balanced meal.
Servings: 4
Calories: 415kcal
Ingredients
Spice Rub
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Lamb Chops
- 8 lamb loin chops 700 grams
- 4 teaspoons olive oil divided
- Fresh parsley or cilantro for garnish chopped
- Crushed chili flakes optional
Tahini Yogurt Sauce
- ¼ cup tahini paste
- ½ cup Greek yogurt plain
- ¼ cup lemon juice fresh
- 1 clove Garlic
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper
- Pinch cayenne pepper optional
- Ice water
Instructions
- In a small bowl mix together the spice rub ingredients.
- Drizzle 2 teaspoons of oil over the lamb chops and use your hands to rub the oil into both sides of the meat. Then rub the spice mixture onto both sides. Allow the lamb chops to sit and absorb the flavors of the spice mixture while you prepare the tahini-yogurt sauce.
- Using a whisk or fork mix together all the ingredients for the tahini yogurt sauce. Add ice water, 1 tablespoon at a time, until sauce is a thick but spreadable consistency. Set aside. Note: If you prefer to drizzle the chops with the sauce rather than set them on a bed of sauce, thin with ice water until desired consistency.
- Heat 2 teaspoons of oil over medium-high heat in a 12-inch cast iron skillet or heavy-bottomed pan. Once hot add chops and cook for 3-4 minutes per side for medium-rare or until the temperature on an instant-read thermometer reads 125 degrees Fahrenheit, for medium-rare, or 130 degrees Fahrenheit for medium.
- Transfer the cooked lamb chops to a platter and loosely tent with foil. Let rest for 10 minutes.
- Meanwhile, spread the tahini yogurt sauce on a large plate or platter. After the chops have rested, arrange them on top of the sauce and sprinkle with chopped parsley and crushed chili flakes if using. Serve and enjoy!
Notes
- Store leftover chops, covered, in the fridge for up to 4 days.
- Store tahini sauce in a covered container in the fridge for one week.
- For perfectly cooked meat use a quick read thermometer and cook to 125 degrees F. for medium rare.
- Adjust the heat as needed to make sure the chops don't start to burn. This can happen more quickly because of the spice rub. Also keep in mind that a little "char" is okay too and very tasty!
- Add ice water to the tahini yogurt sauce in small quantities to reach your desired consistency. The sauce makes a delicious salad dressing as well as a sauce for other meats and vegetables.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 7g | Protein: 31g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 125mg | Sodium: 710mg | Potassium: 109mg | Fiber: 3g | Sugar: 2g