Lamb Loin Chops with Greek Salad and Yogurt Lemon Sauce: A Mediterranean Dinner
Pan-searing forms a golden crust that locks in juiciness and enriches every bite.
Lamb Loin Chops with Greek Salad and Yogurt Lemon Sauce
Welcome to a flavorful exploration of Mediterranean cuisine. This recipe brings together the succulence of lamb loin chops, the freshness of a classic Greek salad, and the zest of a yogurt lemon sauce. It’s a complete dinner that celebrates texture, color, and vibrant tastes—perfect for both entertaining guests or indulging in a special weeknight meal.
Why Lamb Loin Chops?
Lamb loin chops are prized for their tenderness, rich flavor, and quick cooking time. When pan-seared, the exterior develops a deep, flavorful crust while the inside remains juicy. Their mini T-bone shape and marbling ensure every bite is both savory and satisfying.
The Essence of Greek Salad
Greek salad is a medley of crunchy vegetables, briny olives, and creamy feta, tossed in a punchy vinaigrette. Typical components include juicy tomatoes, crisp cucumbers, sweet bell peppers, sliced onions, and olives—all cut to maximize crunch and flavor.
The Tang of Yogurt Lemon Sauce
This yogurt lemon sauce blends the creaminess of Greek yogurt with tangy lemon juice and aromatic herbs, acting as a bright, cooling complement to savory lamb and the hearty salad.
Ingredients
Let’s begin by gathering ingredients for each component of the dish:
For the Lamb Loin Chops
- 4 lamb loin chops (about 1.25 lbs)
- Kosher salt and freshly ground black pepper
- 1–2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic, smashed
For the Greek Salad
- 3 cups curly endive (roughly sliced)
- 1.5 cups iceberg lettuce (roughly sliced)
- 6 radishes, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1 medium avocado, diced (optional)
- Half red bell pepper, diced (optional)
- Half yellow bell pepper, diced (optional)
- 1 small cucumber, sliced into half-moons
- Half red onion, peeled and thinly sliced into rounds
- 7 oz feta cheese, cubed
- 3/4 cup Kalamata olives, pitted and halved
- Crusty bread or flatbread (for serving, optional)
For the Greek Vinaigrette
- 4 large garlic cloves
- 6 tablespoons olive oil
- 6 tablespoons lemon juice
- 4 anchovy fillets
- 1 teaspoon Dijon mustard
- 1/2 teaspoon water
- 1/2 teaspoon honey
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Yogurt Lemon Sauce
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1/2 clove garlic, very finely minced
- Salt and pepper, to taste
Preparation Steps
This dinner comes together in distinct steps—making the vinaigrette, assembling the salad, pan-searing the lamb, and preparing the yogurt sauce. Here is a step-by-step guide:
Step 1: Make the Greek Vinaigrette
- Combine all vinaigrette ingredients in a food processor.
- Pulse briefly, then blend on high until smooth and emulsified.
- Set aside or refrigerate. This can be made ahead.
Step 2: Assemble the Greek Salad
- Layer sliced greens, radishes, tomatoes, cucumber, onions, and bell peppers in a large bowl.
- Top with avocado, feta, and olives.
- Keep undressed until ready to serve to maintain optimal freshness and texture.
Step 3: Prepare the Yogurt Lemon Sauce
- In a bowl, stir together Greek yogurt, lemon juice, olive oil, dill, and garlic.
- Season to taste with salt and pepper.
- Cover and refrigerate until serving time for flavors to develop.
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Step 4: Cook Lamb Loin Chops
- Remove lamb from refrigeration and let sit at room temperature for 20 minutes for even cooking.
- Pat dry and season both sides liberally with salt and pepper.
- Heat a cast-iron skillet over medium-high for 5 minutes.
- Add olive oil and once shimmering, add the lamb chops.
- Sear until browned (about 3 minutes per side). Flip; after 1 minute add butter, herbs, and smashed garlic to the pan.
- Baste constantly with melted butter and pan juices during the last 2 minutes.
- Lower heat and check temperature: aim for an internal temperature of 135–145°F for medium-rare to medium doneness.
- Transfer lamb to a plate and let rest for 5 minutes.
Step 5: Dress and Serve
- Pour vinaigrette over salad and toss.
- Divide the salad among plates; nestle a lamb chop atop each mound.
- Spoon pan juices over lamb.
- Add a dollop of yogurt lemon sauce to each plate.
- Serve immediately, with bread or flatbread if desired.
Tips for Perfect Lamb Loin Chops
- Sear Don’t Crowd: Ensure all chops have contact with the pan and don’t overlap, for maximum browning.
- Temperature Matters: Use a meat thermometer—pull the chops at 135°F for juicy medium-rare.
- Resting Is Crucial: Let chops rest 5 minutes so juices redistribute, keeping meat moist.
- Herb Basting: The rosemary, thyme, and garlic aromatics infuse richness into the butter for basting.
Greek Salad: Ingredient Spotlight
| Ingredient | Role in Salad | Flavor Contribution |
|---|---|---|
| Curly Endive & Iceberg Lettuce | Crunch base | Fresh, slightly bitter, crisp |
| Radishes | Crunch & color | Peppery, sharp |
| Tomatoes | Savory-sweet burst | Juicy, acidic |
| Cucumber | Coolness | Mild, watery, refreshing |
| Red Onion | Pungency | Sharp, sweet |
| Bell Peppers | Sweetness | Sugary, crisp |
| Feta Cheese | Creaminess | Salty, tangy |
| Kalamata Olives | Briny accent | Salty, robust |
| Avocado (optional) | Velvety texture | Rich, buttery |
Substitution and Variation Ideas
- Swap out lamb for beef or chicken chops for a different protein profile.
- Experiment with your favorite herbs—mint or basil add freshness to both lamb and salad.
- Try French feta or goat cheese for a creamier salad twist.
- Add cherry peppers or pickled onions for extra tang.
Wine Pairings
A Mediterranean meal deserves a wine that complements the flavors:
- Red: Greek Xinomavro, Cabernet Sauvignon, or Syrah—medium-bodied and earthy.
- White: Assyrtiko or Sauvignon Blanc for crisp, palate-cleansing acidity.
- Rosé: Dry rosés with herbal undertones work especially well with salad and lamb.
Serving Suggestions
- Pair with warm pita or simple crusty bread to soak up salad vinaigrette and lamb juices.
- Serve alongside roasted fingerling potatoes, seasoned with olive oil and rosemary.
- Finish the meal with a simple dessert, such as honey-drenched Greek yogurt or baklava.
Frequently Asked Questions (FAQs)
Q: What is the ideal internal temperature for lamb loin chops?
A: For medium-rare, aim for 135°F. For medium, go up to 145°F. Always rest the meat before serving.
Q: Can I prepare the salad or sauce ahead of time?
A: Yes, both can be made ahead and stored in the refrigerator for several hours. Dress the salad just before serving to keep it crisp.
Q: What’s a good substitute for anchovy fillets in the vinaigrette?
A: For umami with no fish, use a teaspoon of capers or a dash of Worcestershire sauce.
Q: Is Greek yogurt required for the sauce?
A: Greek yogurt is preferred for its thick, creamy texture, but you can use strained regular yogurt in a pinch.
Q: Can this recipe be adapted for the grill?
A: Absolutely. Grill lamb chops over medium-high heat for about 3–4 minutes per side, and proceed as with the pan-seared method.
Nutritional Profile (Per Serving, Approximate)
- Calories: 520
- Protein: 38g
- Fat: 31g
- Carbohydrates: 15g
- Fiber: 4g
- Sodium: 970mg
Cooking Notes
- Bring lamb steaks to room temperature for more even cooking and a pronounced crust.
- Use a food processor or immersion blender for the quickest vinaigrette preparation.
- Baste lamb frequently with pan juices to build complex flavors.
- Layering salad ingredients in the order listed helps preserve crunch and colors.
Conclusion
Pan-seared lamb loin chops with Greek salad and yogurt lemon sauce encapsulate the best of the Mediterranean table—robust, colorful, and deeply satisfying. The harmonious combination of savory lamb, crunchy vegetables, tangy cheese, and refreshing sauce transforms dinner into an occasion worth savoring every bite.
Whether you’re hosting a dinner party or looking for a family meal packed with flavor, this recipe delivers unmatched balance and appeal for all lovers of Mediterranean cooking.
References
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