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Greek-Style Lamb with Yogurt Sauce

5
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.

Notes

If you opt to grill the lamb, do so over a hot fire and the cooking time will remain the same.

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