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Lamb Loin Chops With Greek Salad And Yogurt-Lemon Sauce Recipe

Name: Lamb Loin Chops With Greek Salad And Yogurt-Lemon Sauce Recipe
Prep time: 6 min
Total time: 11 min
Cuisine: Greek
Ingredients: 4 tablespoons olive oil, divided; 2 tablespoons fresh juice from about 1 lemon, divided; 2 large tomatoes, stems and seeds removed, chopped; 1 cucumber, peeled, quartered lengthwise, and chopped into 1/4-inch pieces; 1/2 medium red onion, thinly sliced; 1 cup Kalamata olives, pits removed, cut in half; 1/2 teaspoon dried oregano; 1/4 cup plain Greek yogurt; 2 ounces feta cheese, crumbled; Kosher salt and freshly ground black pepper; Four lamb loin chops, 4 to 6 ounces each

Lamb Loin Chops With Greek Salad And Yogurt-Lemon Sauce Recipe reads salinity 5.6, richness 5.5 and umami 5.3 on Palate's 0–10 flavor X-ray — a Greek main, about 11 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.6 / 10
Sweet & Fruity — 2.6 / 10
Sour & Bright — 6.8 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 2.1 / 10

The measured notes (of 18)

Salinity 5.6 · Richness 5.5 · Umami 5.3 · Sourness 5.2 · Citrus 5.2 · Funk & Ferment 3.2 · Fruity 2.1 · Bitterness 2.0 · Allium 1.9 · Earthy 1.7 · Sweetness 1.6 · Herbaceous 1.5 · Nutty 1.0 · Warm Spice 1.0 · Marine & Briny 1.0

What's in it (11)

4 tablespoons olive oil, divided
2 tablespoons fresh juice from about 1 lemon, divided
2 large tomatoes, stems and seeds removed, chopped
1 cucumber, peeled, quartered lengthwise, and chopped into 1/4-inch pieces
1/2 medium red onion, thinly sliced
1 cup Kalamata olives, pits removed, cut in half
1/2 teaspoon dried oregano
1/4 cup plain Greek yogurt
2 ounces feta cheese, crumbled
Kosher salt and freshly ground black pepper
Four lamb loin chops, 4 to 6 ounces each

Time & effort: about 11 min (6 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 104.1 kcal, 4.9 g protein, 8.3 g fat, 3.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

In a large bowl, whisk together 1 tablespoon of the olive oil and 1 tablespoon of the lemon juice. Add tomatoes, cucumber, red onion, and olives, and toss until combined. Set aside.
In a medium-sized bowl, whisk together 2 tablespoons of the olive oil, the yogurt, and the remaining 1 tablespoon of lemon juice. Stir in the crumbled feta. If necessary, season with salt and pepper.
Season the lamb loin chops with salt and pepper on both sides. Heat remaining tablespoon oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Add the chops. Cook without moving until brown crust develops, about 3 minutes. Carefully flip and cook until medium-rare, about 3 minutes longer. Transfer chops to a plate and allow to rest for 5 minutes.
Using a slotted spoon, divide the Greek salad between four plates, leaving as much of the liquid behind as possible. Add a lamb loin chop to each plate and drizzle with the yogurt-lemon sauce. Serve with more of the yogurt-lemon sauce.

Dishes with a similar flavor shape

Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes — Greek
Sheet-Pan Greek Chicken with Zucchini and Tomatoes — Greek
Greek Chicken Souvlaki Salad Bowls — Greek
Pork Milanese with Arugula Salad — Italian-American
Pork Tenderloin Saltimbocca — Italian-American

Keep reading: what salinity, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.