Lunch / Dinner
Lamb Loin Chops with Roasted Veggies and Yogurt Sauce
Not only is this Mediterranean lamb loin chop dinner delicious, it's also packed with healthy nutrients. Lamb is very high in phosphorous, which plays an important role in bone health, and zinc, which is necessary for proper immune function. And with a complement of roasted vegetables and an easy tomato-garlic yogurt sauce, you'll feel full and satisfied.
FOR THE VEGETABLES, TOSS:
FOR THE LAMB CHOPS, HEAT:
FOR THE SAUCE, SAUTÉ:
Although 36% of lamb’s fat content is saturated, the majority are mono- and polyunsaturated fats, which help protect your heart. Lamb is also a good source of heart-healthy vitamin B12, iron, and antioxidants.
Preheat oven to 450° with racks in upper and lower thirds.
For the vegetables, toss eggplant and zucchini with 1 Tbsp. oil, ½ tsp. salt, and ½ tsp. pepper; place on a baking sheet and roast in oven on lower rack until fork-tender, 15 minutes.
For the lamb chops, heat 1 Tbsp. oil in a sauté pan over high. Season chops with oregano, ½ tsp. salt, and ½ tsp. pepper. Add chops to pan and sear until browned on one side, 4 minutes. Flip chops and transfer pan to oven on upper rack; roast until an instant-read thermometer inserted near but not touching the bone registers 135° for medium-rare, about 4 minutes. Transfer chops to a plate; tent with foil. Return pan to stove top over high heat.
For the sauce, sauté tomatoes and garlic in same pan with drippings until liquid begins to evaporate, about 5 minutes. Transfer tomato mixture to a food processor; add yogurt and pulse until smooth. Serve sauce with chops and vegetables.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 4g 20%
Cholesterol 94mg 31%
Sodium 587mg 24%
Carbs 8g 2%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.