LAM YOGURT RECIPES

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LAMB CHOPS WITH FRESH HERB YOGURT RECIPE - MICHAEL SYMON ...



Lamb Chops with Fresh Herb Yogurt Recipe - Michael Symon ... image

Cleveland chef Michael Symon (an F&W Best New Chef 1998) is now getting more national attention as the newest Iron Chef. His latest venture, Symon Says Live to Cook, a book that chronicles his food career (starting at the stove as a boy learning to cook from his Ukrainian father), along with simple recipes like his luscious, tender lamb rib chops, which he serves with a tangy lemon-and-herb yogurt sauce.More Fantastic Lamb Dishes

Provided by Michael Symon

Total Time 45 minutes

Yield 4

Number Of Ingredients 18

12 lamb rib chops (3 pounds)
1 1/4 teaspoons salt
3/4 teaspoon sugar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
1 shallot, minced
1 garlic clove, minced
1 cup plain, whole-milk Greek yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 small shallot, minced
1 small garlic clove, minced
Kosher salt and freshly ground pepper

Steps:

  • Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.
  • In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
  • In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.
  • Preheat a grill pan. Grill the lamb chops over moderate heat, turning once, until pink in the center, about 7 minutes total. Transfer to plates. Spoon the yogurt alongside the chops and serve.

LAMB CHOPS WITH FRESH HERB YOGURT RECIPE - MICHAEL SYMON ...



Lamb Chops with Fresh Herb Yogurt Recipe - Michael Symon ... image

Cleveland chef Michael Symon (an F&W Best New Chef 1998) is now getting more national attention as the newest Iron Chef. His latest venture, Symon Says Live to Cook, a book that chronicles his food career (starting at the stove as a boy learning to cook from his Ukrainian father), along with simple recipes like his luscious, tender lamb rib chops, which he serves with a tangy lemon-and-herb yogurt sauce.More Fantastic Lamb Dishes

Provided by Michael Symon

Total Time 45 minutes

Yield 4

Number Of Ingredients 18

12 lamb rib chops (3 pounds)
1 1/4 teaspoons salt
3/4 teaspoon sugar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
1 shallot, minced
1 garlic clove, minced
1 cup plain, whole-milk Greek yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 small shallot, minced
1 small garlic clove, minced
Kosher salt and freshly ground pepper

Steps:

  • Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.
  • In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
  • In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.
  • Preheat a grill pan. Grill the lamb chops over moderate heat, turning once, until pink in the center, about 7 minutes total. Transfer to plates. Spoon the yogurt alongside the chops and serve.

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