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Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce
[Photograph: Nick Kindelsperger]
About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.
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About This Recipe
| Yield: | serves 4 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Dinner Tonight: Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce |
Ingredients
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh juice from about 1 lemon, divided
- 2 large tomatoes, stems and seeds removed, chopped
- 1 cucumber, peeled, quartered lengthwise, and chopped into 1/4-inch pieces
- 1/2 medium red onion, thinly sliced
- 1 cup Kalamata olives, pits removed, cut in half
- 1/2 teaspoon dried oregano
- 1/4 cup plain Greek yogurt
- 2 ounces feta cheese, crumbled
- Kosher salt and freshly ground black pepper
- Four lamb loin chops, 4 to 6 ounces each
Procedures
-
1
In a large bowl, whisk together 1 tablespoon of the olive oil and 1 tablespoon of the lemon juice. Add tomatoes, cucumber, red onion, and olives, and toss until combined. Set aside.
-
2
In a medium-sized bowl, whisk together 2 tablespoons of the olive oil, the yogurt, and the remaining 1 tablespoon of lemon juice. Stir in the crumbled feta. If necessary, season with salt and pepper.
-
3
Season the lamb loin chops with salt and pepper on both sides. Heat remaining tablespoon oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Add the chops. Cook without moving until brown crust develops, about 3 minutes. Carefully flip and cook until medium-rare, about 3 minutes longer. Transfer chops to a plate and allow to rest for 5 minutes.
-
4
Using a slotted spoon, divide the Greek salad between four plates, leaving as much of the liquid behind as possible. Add a lamb loin chop to each plate and drizzle with the yogurt-lemon sauce. Serve with more of the yogurt-lemon sauce.
