Greek-Style Lamb with Yogurt Sauce
0
Points®
Total time: 21 min • Prep: 10 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
Savory lamb chops are served here with a refreshing cucumber-and-mint yogurt sauce. If fresh mint is unavailable, use an equal amount of fresh dill instead.
Ingredients
Uncooked boneless trimmed lean lamb loin chop
20 oz, bone-in, trimmed of all visible fat, about 1-inch thick
Plain fat free yogurt
¾ cup(s)
Cucumber
½ medium, peeled, seeded, and chopped
Peppermint leaves
¼ cup(s), fresh
Scallions
3 medium, sliced
Garlic
1 clove(s), chopped
Table salt
½ tsp
Crushed red pepper flakes
¼ tsp
Black pepper
⅛ tsp, freshly ground, or to taste
Paprika
½ tsp
Instructions
1
Remove the lamb chops from the refrigerator about 1⁄2 hour before cooking.
2
Meanwhile, puree the yogurt, cucumber, mint, scallions, garlic, 1⁄4 teaspoon of the salt, and the crushed red pepper in a blender or food processor.
3
Spray the broiler rack with canola oil nonstick spray; preheat the broiler. Sprinkle the lamb with the remaining 1⁄4 teaspoon salt and the ground pepper. Broil the lamb 3–4 inches from heat until done to taste, 4–5 minutes on each side for medium-rare and 5–7 minutes on each side for well done. Serve, topped with the sauce and sprinkled lightly with the paprika. Yields 1 chop and 1⁄3 cup sauce per serving.
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