Tuesday, February 18, 2014

Lamb Chops and Cucumber Yogurt Sauce

When I was home with my family over Christmas I went to the grocery store a lot. Not because I was hungry all the time but more so because I missed gallivanting through endless aisles of food at cheap prices. You don't see that in New York!

One of my trips included my parents, who were on their weekly food run. When we walked through the meat department we started thinking of what we could have for dinner that night. From pork loins to short ribs, relatively inexpensive meant (for NY standards) lined the shelves. We came across lamb and all agreed that we haven't had lamb in the longest time so our decision was made. The loin chops looked delicious so we picked them up and were on our way. 

Since my mom loves that I cool so well she left dinner prep up to me and watched from the kitchen island. When dinner was served we dug right in hands first - these babies were so tender and juicy. The cucumber dipping sauce added a delightful light flavor to the meat. It was perfect! (And apparently I did such a good job cooking that my parents are sill bragging to their friends about the meal.) ;) 

Chop Recipe:
5 - 6 1/4 inch-thick lamb loin chops
4 garlic cloves, minced
1 tbsp fresh thyme leaves, lightly crushed 
1 tbsp fresh rosemary leaves, lightly crushed 
2 tsp salt 
2 tbsp extra-virgin olive oil 

1) Mix garlic, rosemary, thyme salt and 1 tablespoon olive oil in large bowl. Add lamb then turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.  
2) Heat remaining oil, or more if needed, in heavy large skillet over medium heat. Add the chops and cook to desired doneness, about 3 minutes per side for medium-rare. 
3) Transfer to platter and cover with foil to allow the chops to rest. 

Cucumber Yogurt Dipping Sauce Recipe:

3       3 Cups plain Greek yogurt
4       3 tbsp lemon juice (or juice of one lemon)
5       1 garlic clove, minced
6       1 large cucumber, peeled and diced small
8       1 tbsp rosemary, chopped
9        salt and pepper to taste 
In a medium-sized bowl, add cucumbers, garlic, lemon juice, rosemary, and a dash of black pepper. Stir until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least an hour before serving so flavors can blend.

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