Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce
- 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
- This recipe is gluten-free
- Produce
- About 1 lemon, fresh juice from (2 tablespoons)
- Cucumber (1)
- Oregano, dried (1/2 teaspoon)
- Red onion, medium (1/2)
- Tomatoes, large (2)
- Meat
- Lamb loin chops (4)
- Condiments
- Kalamata olives (1 cup)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (4 tablespoons)
- Dairy
- Feta cheese (2 ounces)
- Greek yogurt, plain (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 10, 2012 (5 months ago).
41 people saved this recipe.
