The acidity in yogurt seasons and tenderizes these lamb chops that resemble miniature T-bone steaks.
Ingredients
- 1 small lemon
- 1 cup whole-milk plain Greek yogurt
- ¼ cup olive oil
- 1 ¼ tsp salt
- 2 cloves garlic, peeled
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ cup fresh cilantro, plus more for garnish
- 1 ½ lbs lamb loin chops
Steps
- Trim ends off the lemon and remove seeds. Cut up lemon and place in a blender, along with the yogurt, oil, salt, garlic, cumin, coriander, and cilantro. Purée until smooth and transfer to a resealable gallon-size bag. Add the lamb to the bag and seal, pushing out any excess air. Shake to distribute marinade and refrigerate 2–4 hours.
- Arrange oven rack in top position. Heat broiler on high. Line a rimmed baking sheet with foil. Remove lamb from yogurt, wiping off excess, and arrange on lined pan. Broil 4–5 min. per side, until browned. Garnish with cilantro, if desired.
Tags
- S3 2019
Nutrition information
- Calories 513kcal 26%
- Fat 39.8g 61%
- Saturated fat 14.6g 73%
- Carbs 4.8g 2%
- Sodium 857mg 36%
- 3.1g sugar
- 0.7g fiber
- 33.2g protein
- 118mg cholesterol
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