Best Lamb Chops With Turkish Yogurt Sauce Recipes

Lamb Chops with Yogurt Sauce image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 7

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice

Steps:

Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

Lamb Chops with Yogurt Sauce image

Yield serves 4

Number Of Ingredients 17

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice
Orzo and Snap Pea Salad
Coarse salt and fresh ground pepper
1/2 pound orzo
1 pound sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely grated
Parmesan cheese
(serves 4)

Steps:

Season both sides of the lamb chops generously with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the lamb (in two batches, if necessary) until an instant-read thermometer inserted into the thickest part registers 140°F for medium-rare, 4 to 6 minutes per side. Let rest, covered, for 10 minutes.
Meanwhile, make the sauce: In a medium bowl, whisk together the yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with the lamb.
Orzo and Snap Pea Salad
In a large pot of boiling salted water, cook the orzo for 5 minutes. Add the peas and squash. Cook until the orzo is al dente and the vegetables are crisp-tender, about 3 minutes. Drain well; return to the pot.
Add the lemon juice, olive oil, and cheese. Season generously with salt and pepper. Toss to combine.

Lamb Chops With Turkish Yogurt Sauce image

Provided by threeovens

Categories Lamb/Sheep

Time 25m

Yield 8 chops, 8 serving(s)

Number Of Ingredients 10

8 ounces plain yogurt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
2 tablespoons of fresh mint, chopped
1 teaspoon lemon zest, grated
1 teaspoon honey
40 ounces lamb loin chops, 1 1/4-inch thick

Steps:

In a medium bowl, mix together the yogurt, cinnamon, allspice, salt and cayenne. Add garlic, mint, lemon juice and honey. Mix well. Cover and refrigerate at least 2 hours.
Preheat broiler. Season lamb chops with salt and pepper. Broil about 4 inches from heat for 5 minutes on each side for medium. Pour yogurt sauce over chops and serve.