Moroccan Spice Lamb Chops & Mint Yogurt Dressing

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are lower in fat, while pork chops are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola is more budget-friendly.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides more protein, and sour cream is usually cheaper.

Add olive oil, lemon juice, heavy cream to a small bowl and stir to combine.

Add sour cream or Greek yogurt, grated garlic, and stir again.

Add lemon zest and stir again.

Add cumin, salt, turmeric, paprika, coriander, and cayenne pepper, stirring well to incorporate the spices.

Pat lamb chops dry with a paper towel.

Generously coat each lamb chop with the spice rub using fingers or a small spatula.

Cover the plate with cling wrap and refrigerate for six or more hours, or overnight.

Set stovetop to medium heat and place frying pan on top.

Add coconut or grapeseed oil to the heated pan.

Add lamb chops to the frying pan and fry for about five minutes on the first side, then flip and fry the other side for three to five minutes.

Put lamb chops on a serving plate to rest.

Add half a cup of water and one tablespoon of red wine vinegar to the pan, scraping the bottom to loosen residue and reduce to a thick sauce.

In a small bowl, add Greek yogurt, salt, minced mint leaves, grated garlic, fresh lemon juice, and olive oil, and stir to combine.

Place the yogurt dressing in the refrigerator until ready to serve.

Prepare cucumber by peeling and cutting into medallions, adding salt, pepper, and olive oil, and tossing to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary