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2 tablespoons fresh lemon juice
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
8 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 garlic clove, minced

Combine the first 3 ingredients in a small bowl. Sprinkle lamb with 1/4 teaspoon salt and pepper; rub with oregano mixture. Heat a large skillet over high heat. Add oil to pan, swirling to coat. Add lamb, and cook for 3 minutes on each side or until desired degree of doneness. Let stand for 5 minutes.

Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb. Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce).

CALORIES 347; FAT 14.1g (sat 4.9g, mono 6.2g, poly 1.3g); PROTEIN 48.2g; CARB 3.9g; FIBER 0.1g; CHOL 147mg; IRON 4.5mg; SODIUM 347mg; CALC 86mg

For the Tomato-Parsley Salad:
Combine 2 tablespoons fresh lemon juice, 1/2 teaspoons Dijon mustard, and 1/2 teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 2 cups fresh flat-leaf parsley leaves, 1 cup diced yellow bell pepper, 1/2 cup diced red onion, and 1 pint halved grape tomatoes; toss gently to coat. Yield: 4 servings.

CALORIES 82; FAT 3.9g (sat 0.6g); SODIUM 68mg

Page 76 COOKING LIGHT MAY 2011

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