Loin of lamb chops with roasted lemons and yogurt sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Loin lamb chops; (about 8 ounces | |
| ; each) 1-1/2 inches | ||
| ; thick | ||
| 3 | Cloves garlic; coarsely chopped | |
| ¼ | cup | Olive oil |
| ¼ | cup | Fresh oregano; coarsely chopped |
| Freshly ground black pepper | ||
| Salt | ||
| 2 | Whole lemons; well washed | |
Directions
Place the chops in a shallow baking dish and toss with the garlic, oil, oregano, and black pepper.
Cover and marinate at least 8 hours or overnight.
Season with salt and sear in a hot skillet for 5 minutes on one side.
Reduce the heat, turn the chops over and continue cooking for 4-5 minutes for medium rare or until done to your liking.
Serve with Roasted Lemons and Yogurt Sauce.
How to Prepare Lemons:
Preheat the oven to 350 F.
Blanch the lemons in boiling water for 1 minute. Slice in quarters and divide each quarter in half to make 8 wedges.
Toss the wedges with olive oil and in salt and pepper and roast in the oven for 15-25 minutes, shaking the pan occasionally.
The lemons should be soft and caramelized.
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