Lamb Chops with Yogurt Sauce

Name: Lamb Chops with Yogurt Sauce
Yield: serves 4
Ingredients: 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; 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)

December 14, 2011

Lamb topped with yogurt sauce is a staple of Middle Eastern cooking. In this recipe, the yogurt is flavored with shallots, cilantro, and lemon juice.

Recipe information

Yield
serves 4

Ingredients

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)

Preparation

Step 1
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.
Step 2
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
Step 3
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.
Step 4
Add the lemon juice, olive oil, and cheese. Season generously with salt and pepper. Toss to combine.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsLamb Chop Lamb Meat Yogurt Dairy Main Dinner Nut Free Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Orzo and Snap Pea Salad

Preparation

Step 1

Step 2

Orzo and Snap Pea Salad

Step 3

Step 4

Recipe notes