Lamb Chops With Lime Sauce

  • Garlic, lime and Greek yogurt offer cool, spicy complement to these quick lamb chops.

    Garlic, lime and Greek yogurt offer cool, spicy complement to these quick lamb chops. Deb Lindsey for The Washington Post

 
Updated 9/5/2017 12:51 PM

For the sauce

¼ cup regular low-fat Greek yogurt

                                                                                                                                                                                                                       
 

1 lime

2 cloves garlic

1 medium shallot

1 tablespoon unsalted butter

1 tablespoon sugar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1½ cups no-salt-added chicken broth

1 thick slice country bread (optional)

For the lamb

6 to 8 lamb rib chops (see note)

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

For the sauce: Place the yogurt in fine-mesh strainer set over a small bowl to drain.

Meanwhile, zest the lime, then cut the lime in half and squeeze a tablespoon of juice into a liquid measuring cup.

Coarsely chop the garlic and shallot. Melt the butter in a medium saucepan over medium-low heat. Stir in the shallot and cook for 2 minutes, then stir in the garlic and cook for 2 minutes.

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Add the sugar, salt, pepper, half the lime zest and all the broth; increase the heat to medium-high and bring to a boil, stirring to make sure the sugar has dissolved. Cook for about 12 minutes, or until the liquid has reduced by half. Remove from the heat and stir in the lime juice. Let cool while you cook the chops.

Meanwhile, heat a large cast-iron skillet over high heat, for about 5 minutes. Season the chops generously on both sides with salt and pepper. Turn on the exhaust fan or open a window; this cooking will create some smoke.

Add a drizzle of oil to the skillet, then add the chops. Sear for 3 minutes on the first side for a nicely browned crust, then turn them and cook for 2 to 3 minutes on the second side (for medium-rare; registering about 130 degrees on an instant-read thermometer). Transfer to a platter and cover loosely to keep warm.

Transfer the cooled saucepan mixture to a blender. Add the yogurt and puree until smooth. (For a thicker sauce, tear the bread into pieces and add to the blender, then puree again, until smooth.)

                                                                                                                                                                                                                       
 

Pour into a serving bowl, then stir in the remaining lime zest.

Serve the chops warm, with the sauce.

Note: To check the internal temperature, you'll need a meat thermometer (preferably instant-read).

Serve with a quick saute of fresh spinach or Asian greens with small Kumato tomatoes.

Makes 2 to 3 servings

Nutrition | Per serving (based on 3, without bread in the sauce): 600 calories, 32 g protein, 9 g carbohydrates, 48 g fat, 25 g saturated fat, 165 mg cholesterol, 290 mg sodium, 0 g dietary fiber, 7 g sugar

Nutrition | Per serving (based on 3, with bread in the sauce): 620 calories, 33 g protein, 14 g carbohydrates, 48 g fat, 25 g saturated fat, 165 mg cholesterol, 340 mg sodium, 0 g dietary fiber, 7 g sugar

Adapted from "Balaboosta: Bold Mediterranean Recipes to Feed the People You Love," by Einat Admony (Artisan, 2013).

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