INGREDIENTS
4 servings
For Lamb Chops:
120ml olive oil
Finely grated zest of 1 lemon
2 garlic cloves, minced or grated
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon sweet paprika
1 teaspoon cumin
1 teaspoon fine sea salt
½ teaspoon black pepper
8 lamb loin chops
For Sauce:
215g FAGE Total, FAGE Total 2% or FAGE Total 0%
0.05g tahini
1 garlic clove, chopped
1 tablespoon red wine vinegar
½ teaspoon fine sea salt
For Relish:
220g multi-coloured cherry tomatoes, halved
90g pitted kalamata olives, roughly chopped
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme leaves
Fine sea salt and black pepper
To cook:
2 tablespoon preferred vegetable oil, divided
Instructions:
1. Lamb chops: In a large bowl whisk to combine oil, lemon zest, garlic, oregano, thyme, paprika, cumin, salt, and pepper. Coat the lamb chops with the marinade and refrigerate, covered, at least 2 or up to 12 hours.
2. Sauce: In a blender combine FAGE Total, tahini, garlic, vinegar, and salt and blend until smooth. Add a little water as needed to reach desired consistency. Set aside.
3. Relish: In a medium bowl stir together tomatoes, olives, oil, vinegar, oregano, thyme, and salt and pepper to taste. Set aside.
4. To Cook: Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Remove lamb chops from marinade, allowing excess to drip off. Add half the lamb chops to the skillet and sear, turning once, until well browned on both sides and cooked to the desired degree of doneness, 1½-2 minutes per side depending on the thickness of the chops.
5. Serve lamb chops hot, topped with relish and drizzled with sauce.
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